Pesto Salmon Chickpea Bowls

Close up of oven roasted salmon with pesto, tomatoes, chickpeas, and shallot in a shallow enameled roasting pan.

5 from 2 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Lunch, Main

Cuisine: American

Keyword: pesto salmon, pesto salmon bowl

Servings:

Calories: 372kcal

Author: Monica Lensink

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