Description
Savor the joy of vibrant pesto salmon chickpea bowls, where flaky salmon meets roasted chickpeas in a colorful, nutrient-packed dish. This easy recipe is perfect for impressing guests or enjoying a quick weeknight dinner. With its delicious combination of flavors and textures, each bowl is sure to become a new favorite on your table.
Ingredients
Scale
- 2 salmon fillets (6 oz each)
- 1/2 cup pesto sauce
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a bowl, toss the rinsed chickpeas with olive oil, salt, and pepper. Spread on one baking sheet and roast for 20-25 minutes until crispy.
- On the second baking sheet, place salmon fillets. Drizzle with olive oil, season with salt and pepper, and top generously with pesto. Scatter halved cherry tomatoes around the fillets.
- Bake both trays in the preheated oven for about 12-15 minutes until the salmon flakes easily and chickpeas are golden.
- To serve, layer fresh spinach on plates, add roasted chickpeas, salmon pieces topped with pesto, and scattered tomatoes. Drizzle with lemon juice before enjoying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 490
- Sugar: 4g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 70mg