Pesto Salmon Chickpea Bowls
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Pesto Salmon Bowls with Chickpeas are fresh, vibrant, and so packed with flavor, you won’t believe this can come from such a simple ingredient list, minimal prep, and 30 minute timeline. Makes a great meal prep, as well.
Fresh, flavorful, and oh so satisfying.
This simple combination is one that I find just so satisfying, both to make and to eat. Tender, flavorful salmon filets need little more than a layer of basil pesto and a few minutes in the oven, while the same pesto single-handedly dresses up a mix of chickpeas and juicy miniature tomatoes. Let’s also talk about the minimal prep work and clean-up: the only thing you need to cut is a wedge of lemon to squeeze on at the end, and it all roasts together on one sheet pan. Kitchen bliss.
But the true bliss, of course, is in devouring these bowls. The mix of textures is so, so good, especially when you get a piece of salmon, a slightly burst tomato, and a few creamy chickpeas all in one bite. The pesto effortlessly ties it all together, and you have a meal packed with nutrition that feels elegant and exciting all at once. I’ve written this recipe for two servings, but it’s easy to double if you want to make multiple servings to enjoy across the course of a week.
Ingredient & Substitution Notes
- Salmon. Rich in protein, omega-3 fatty acids, and vitamins, salmon is a nutrient-dense choice. When selecting salmon filets, I recommend purchasing them skin-on if possible; the skin helps keep it moist.
- Cherry or grape tomatoes. The little size roasts quickly and perfectly, keeping this a true one-pan meal.
- Chickpeas. We are really just tossing these in pesto and warming alongside the salmon, so you’ll want to use canned chickpeas, drained and rinsed, or ones you have already cooked.
- Basil pesto. No better shortcut to amazing flavor! As a bonus, the oil that binds pesto together also helps lock moisture into the salmon as it roasts. You can make your own homemade pesto or purchase store-bought. Store-bought pesto varies widely in quality. I recommend using either a fresh pesto from the deli section, or a reputable brand such as DeLallo, shown here. A little fresh basil also makes a really nice garnish but isn’t strictly necessary.
- Lemon juice, kosher salt and black pepper. Always!
This recipe is naturally gluten-free and dairy-free if you use a dairy-free pesto, which is fairly easy to find as you just need to avoid Parmesan as an ingredient.
Pro Tip
Add veggies to your pesto! We love a classic homemade basil pesto, but it’s also easy to incorporate more veggies if you like — or just need to clean out the fridge! Try these recipes for zucchini basil or spinach pesto, and get ready to love eating your greens.
Homemade pesto usually lasts at least five days in the fridge, so you can easily make it ahead of time for use in this or any similar recipe. It can also be frozen to stay fresh for up to six months! So, don’t hesitate to whip up some pesto any time you have a bunch of basil leaves on the verge of going bad.
How To Make Salmon Pesto Bowls with Chickpeas
I’ve included a few step-by-step photos here to make this recipe extra easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Toss tomatoes and start to roast. A little pesto will flavor the tomatoes. To get them nice and semi-burst, they’ll need more time in the oven than does the salmon, so give them a head start of about 10 minutes at 425°F.
Prep the salmon. While the tomatoes get their head start, slather the salmon filets generously with the remaining pesto, and top with a light sprinkle of salt.
Add chickpeas and salmon to the pan. Stir the chickpeas into the tomatoes, so they get a little of the pesto flavor, as well, then press this mixture to the outside of the pan, making room for the pesto-dressed salmon to go in the middle, skin-side down.
Roast until tender. Reduce the oven temperature just a bit to 400°F and return the pan to the oven for 10-12 minutes more. The exact cooking time at this point will depend on the thickness of your salmon filets.
Top with a squeeze of lemon juice and fresh basil, if desired, then transfer to bowls and dig in.
Frequently Asked Questions
How to know when salmon is done?
Isn’t guesswork frustrating? Fortunately, there are a few different clues as to when salmon is fully cooked. The color will change from its translucent, raw red, to a more opaque pink. And, when you press gently on the filet with a fork or your finger, fully cooked salmon will flake easily, meaning it separates along the criss-crossing white lines, which are thin strips of fat.
Of course, the most foolproof test is the salmon’s temperature: the FDA recommends cooking salmon to an internal temperature of 145°F. However, many chefs prefer to cook salmon to medium — between 125°F and 135°F — for the flakiest, most tender result. Either way, you can use an instant-read thermometer to empower yourself to know exactly where you’re at.
What else to serve with pesto salmon bowls?
In addition to the tomatoes and chickpeas included here, you can also serve pesto salmon with roasted broccolini or cauliflower. Or pair with orzo, rice, couscous, or farro for a grain.
Storage & Reheating
Leftovers keep well in the fridge for 2-3 days. Everything can be stored and then reheated together, which also simplifies life.
To reheat, I recommend warming in the microwave at 50% power. Using half-power warms salmon quickly but with less “fish odor” and less chance of drying out.
Related Recipes
Fish fan? You might also enjoy this big Greek salmon salad, teriyaki salmon — as a solo main dish or dressed up in bowls, blackened tilapia, or this pan-seared honey garlic salmon.
Craving more nutrient-dense, bowl-based meals? More of our favorite proteins around which to build one include baked turkey meatballs, chicken pesto meatballs, sweet and sticky Asian-inspired meatballs, and a big batch of slow cooker teriyaki or shredded Mexican chicken.
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Pesto Salmon Chickpea Bowls
Equipment
Ingredients
- 1 and 1/2 cups cherry or grape tomatoes
- 3 Tablespoons basil pesto divided
- kosher salt and black pepper
- 2 salmon filets 4-6 ounces each
- 1 cup canned or cooked chickpeas drained and rinsed if canned
- 1 teaspoon lemon juice
- fresh basil optional garnish
Instructions
- Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Spread tomatoes out on the baking sheet and top with about 1 Tablespoon of the pesto plus a pinch each of salt and pepper. Toss to coat the tomatoes, then place in the oven for 10-12 minutes.1 and 1/2 cups cherry or grape tomatoes, 3 Tablespoons basil pesto, kosher salt and black pepper
- While the tomatoes are roasting, spread the remaining pesto in an even layer on top of the salmon filets. Sprinkle with another pinch of salt. Drain and rinse the chickpeas if needed.2 salmon filets
- After the tomatoes have been in for at least 10 minutes, remove the baking sheet and reduce the oven temperature to 400°F. Stir the chickpeas into the tomatoes, then push this mixture to the edges of the pan and lay the pesto-coated salmon filets in the center, skin-side down.1 cup canned or cooked chickpeas
- Return pan to the oven and roast for 10-12 minutes, until the salmon flakes easily with a fork and reaches 135°-140°F in the thickest part.
- Serve in bowls with a squeeze of lemon juice, fresh basil, and an extra sprinkle of salt, to taste.1 teaspoon lemon juice, fresh basil
Notes
- We love a classic homemade basil pesto, but it’s also easy to incorporate more veggies if you like. Try these recipes for zucchini basil or spinach pesto.
- Leftovers keep well in the fridge for 2-3 days. Everything can be stored and reheated together. To reheat, warm in the microwave at 50% power. Using half-power warms salmon quickly but with less “fish odor” and less chance of drying out.
