6 tablespoons olive oil, divided |
6 (5- to 6-ounce) salmon fillets (about 2 pounds) |
2 cups chickpeas from two (15-ounce) cans, drained, rinsed |
1 1/2 cups chopped tomatoes |
1/4 cup (scant) niçoise olives or other small black olives |
2 tablespoons chopped fresh italian parsley |
2 tablespoons fresh orange juice |
1 tablespoon fresh lemon juice |
1 tablespoon salt-packed capers, rinsed, or drained capers in brine |
1 tablespoon grated orange peel |
1 teaspoon grated lemon peel |
2 tablespoons fresh basil leaves, torn if large |