Tomato-Basil Salmon with Garbanzos

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I love fish. Honestly, if the stars were aligned appropriately, I could pretty much be a pescatarian (except for Thanksgiving & Christmas... I can't imagine turn down Mom's Thanksgiving turkey or Christmas Ham... it's just a thing!)  So it shouldn't come as a surprise to you that I eat as much seafood as possible. But just like chicken, if you make your seafood the same way all the time, it can get boring.  This recipe, however, I'm never bored with!  Amazingly simple, amazingly easy, and QUICK too it's hard to go wrong when these simple ingredients!

Enjoy!

Tomato-Basil Salmon with Garbanzos (makes one serving) 

tomato basil salmon

1/3 cup canned crushed tomatoes with basil, with juice
1 tsp. capers         
½ clove garlic          
1 (5oz) raw wild salmon fillet          
Nonstick cooking spary         
1 pinch sea salt (optional)     
½ canned chickpeas (garbanzo beans), drained

Directions: Combine tomatoes, capers, and garlic in a small bowl; set aside. Season both sides of salmon fillet with salt and pepper if desired.  Heat medium skillet lightly coached with spray over medium-high heat.  Add salmon; cook for 2 minutes on one side. Turn. Layer tomato mixture and chickpeas over salmon in skillet; cook, covered, for 5 minutes, or until salmon is cooked through and flakes easily when tested with a fork.