Lemony Salmon and Spiced Chickpeas

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

1 lemon, thinly sliced, seeds removed

½ cup extra-virgin olive oil, plus more for drizzling

1 1½-lb. salmon fillet, preferably skin-on

½ tsp. kosher salt, plus more

Freshly ground black pepper

1 15-oz. can chickpeas, rinsed, patted dry

1 garlic clove, finely chopped

2 tsp. za’atar

1 tsp. fresh lemon juice

4 cups baby arugula or baby spinach

4 radishes, trimmed, thinly sliced

Flaky sea salt

Directions at bonappetit.com

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