Pesto Salmon Chickpea Bowls
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These pesto salmon bowls with pops of sweet cherry tomatoes and creamy chickpeas are so fresh, vibrant, and packed with flavor, it’s hard to believe how quick and breezy they are to make. They’re a personal favorite when the priority is a nourishing, satisfying lunch or dinner, and conveniently make a terrific meal prep, as well.
When I’m craving a meal that I will tremendously enjoy eating and know meets every one of my nutritional marks, these bowls full of oven-roasted salmon, burst cherry tomatoes, creamy chickpeas, and fresh basil pesto are one of the first recipes to which I turn.
The combination is ridiculously satisfying: tender salmon filets need little more than salt, pepper, and oven roasting to shine, while basil and lemon juice effortlessly dress up everything else. It’s simple to make, yet the flavors and textures pop right off the plate.
Why You’ll Love These Pesto Salmon Bowls
- Bold, bright flavors from an extremely short list of ingredients
- A perfect recipe to use a tiny bit of leftover pesto
- Tender, flaky salmon pairs perfectly with juicy tomatoes and creamy legumes
- Cherry tomatoes and chickpeas require no chopping or precise measuring—toss and go
- Ready in about 20 minutes, mostly hands-off—which in my opinion makes it fast enough to whip up as a lunch for one or two
- One pan ease, and nothing to sear or monitor on the stove!
I’ve written this recipe for two servings, but it’s easy to double if you like, either for a family dinner or to pack up and enjoy throughout the week.
Ingredient Notes
Pick Your Pesto!
If you’re going the homemade route, we love a classic basil pesto with a hint of lemon zest. I also sneak in a little zucchini or spinach sometimes. Both blitz right in without changing the taste—even my kids agree!
There’s also no reason to shy away from store-bought to save time when it counts. Grab fresh, refrigerated pesto, which may be sold near the deli or fresh cheese. This is likely to outperform jarred pesto any day of the week.
Best Salmon Bowls, Step by Step
Peel and thinly slice your shallot, then toss it into an oven-safe skillet along with the chickpeas and tomatoes. No need to measure these too precisely; I like to just use a couple handfuls of each. Add pesto and stir to coat.
You don’t need to spray the pan with cooking spray; the pesto contains enough natural oil to prevent sticking.
Gently push the tomato-chickpea mixture to the outer edge of the pan, then place the salmon in the middle. This works the same whether you’re using one large or two smaller pieces of fish.
Brush the top of the salmon lightly with olive oil, sprinkle with salt and pepper, and add a squeeze of lemon juice if you like. If you want extra pesto flavor, brush a little of that over the salmon, as well.
Transfer the whole skillet to a 400°F oven and roast for 18-20 minutes, until the salmon is cooked through to an internal temperature nearing 145°F. The chickpeas will be tender; some of the tomatoes will be starting to wrinkle and burst.
Serving Suggestions
This is super satisfying just as it is, but for one more element, it’s delicious spooned generously over a bed of regular couscous, pearl couscous, orzo, quinoa, or a similar grain. If you prefer no grains, make a verdant base layer out of arugula, mixed baby lettuce, or micro-greens.
For extra credit, spoon up a drizzle of the light sauce left behind in the skillet. That + a spritz of fresh lemon juice + a fresh basil leaf or two = the professional finishing touch.
There’s nothing like perfectly flaked salmon—so nourishing, easy to make, and delicious!
More Easy Salmon Recipes
- Sweet Chili Lime Salmon
- Greek Salmon Salad or Salmon Grain Bowls
- Teriyaki Salmon
- Honey Garlic Salmon
Pesto Salmon Chickpea Bowls
Ingredients
- 1 and 1/2 cups cherry or grape tomatoes
- 1 small-medium shallot peeled and sliced into thin strips
- 3/4 cup canned chickpeas drained and rinsed
- 3 Tablespoons basil pesto plus extra for serving
- kosher salt and black pepper
- 10-12 ounces salmon can be one large or two smaller pieces
- extra-virgin olive oil
- fresh lemon juice and basil leaves optional
Instructions
- Preheat the oven to 400°F and grab a mid-sized oven-proof skillet. (The one pictured is a 10” wide enameled cast iron pan.)
- Add tomatoes, shallot, chickpeas, pesto, and ½ teaspoon each kosher salt and black pepper to the pan. Toss to combine, then push this mixture to the outer edge of the skillet.1 and 1/2 cups cherry or grape tomatoes, 1 small-medium shallot, 3/4 cup canned chickpeas, 3 Tablespoons basil pesto, kosher salt and black pepper
- Place salmon in the middle of the pan, skin-side down. Brush or spray the top of the salmon lightly with olive oil, sprinkle with more salt and pepper, and optionally squeeze a bit of lemon juice on top.10-12 ounces salmon, extra-virgin olive oil, fresh lemon juice and basil leaves
- Transfer pan to the oven. Roast for 18-20 minutes, until the salmon is cooked through and the tomatoes are tender.
- Garnish with more dollops of pesto or fresh basil leaves, serve, and enjoy.
Notes
- Serving Suggestions: I love this over couscous, quinoa, or another grain. It can also be eaten as-is, or piled over a bed of arugula, mixed baby greens, or micro-greens.
- Storage & Reheating: 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.
- Recipe: My original version of this recipe used a sheet pan, but I was inspired by the method Carrie of Walder Wellness uses for her own salmon bowls to switch to using an oven-safe skillet, and it works so much better. I also now recommend roasting the salmon with just olive oil, salt, and pepper on top, reserving the final bit of fresh pesto to dollop on top at the end. This helps keep the pesto’s fresh, vibrant taste and flavor.
Nutrition Estimate
This post was originally published on March 5, 2025 and has been updated with new photos and a tweaked cooking method, specifically using an oven-safe skillet rather than a rimmed roasting pan.
