Pesto Salmon Chickpea Bowls
Pesto salmon chickpea bowls are a delightful fusion of fresh ingredients, featuring flaky salmon, protein-packed chickpeas, and a burst of vibrant flavors from pesto. This quick and easy recipe is perfect for busy weeknights or impressing guests at dinner. Every bite is a celebration of healthy eating that feels indulgent yet wholesome.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 salmon fillets (about 6 oz each)
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/2 cup pesto sauce
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach or kale
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients and preheat the oven to 400°F (200°C). Rinse the chickpeas under cold water.
- Place salmon on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper.
- Bake salmon for 12-15 minutes until flaky.
- In a skillet over medium heat, add olive oil and sauté rinsed chickpeas with spinach or kale for about 3-4 minutes until greens wilt.
- Stir in pesto until everything is well-coated; simmer for an additional minute.
- Assemble your bowls: add sautéed mixture, top with salmon, cherry tomatoes, and a squeeze of lemon juice.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 540
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 37g
- Cholesterol: 75mg
Keywords: Substitute chickpeas with quinoa for a different grain base. Add bell peppers or zucchini for extra veggies. Store leftovers in an airtight container for up to three days; reheat gently on the stove.