One-Pan Spiced Salmon with Roasted Chickpeas & Tomato
This baked salmon with roasted chickpeas and tomatoes is a simple one-pan dinner that’s full of Mediterranean flavours. Served with risoni (orzo) to soak up the juices, it’s an easy, wholesome meal that looks impressive but comes together with minimal effort.
Serves
2
Prep time
15 minutes
Cooking time
30 minutes
Ingredients
- 2 salmon fillets (skin on or off, your preference)
- 1 can (400g) chickpeas, drained and rinsed
- 1/2 cup roasted capsicum strips (jarred or homemade)
- 1/2 red onion, thinly sliced
- 1 punnet cherry tomatoes, halved
- 1/3 cup pitted kalamata olives
- 2 garlic cloves, grated
- Zest and juice of 1/2 lemon
- 1/4 cup chicken stock
- Salt and black pepper, to taste
- Fresh parsley, to serve
- Olive oil, for drizzling
For the salmon rub:
- 1 tbsp olive oil
- 1 tbsp sumac
- 1 tbsp dried oregano
- 1 tbsp sweet paprika
- 1 tsp ground cumin
- Salt and black pepper, to taste
To serve:
- Cooked risoni (orzo), to serve
Directions
- Preheat your oven to 200°C (fan-forced).
- In a small bowl, combine the olive oil, sumac, oregano, paprika, cumin, salt and pepper. Rub this mixture all over the salmon fillets and set aside to marinate while you prepare the base.
- In a large ovenproof baking dish or roasting pan, combine the cherry tomatoes, roasted capsicum, red onion, olives, garlic, lemon zest and juice, and chicken stock. Season with salt and pepper and toss to combine.
- Nestle the salmon fillets into the tomato mixture, skin side up if using skin-on. Roast in the oven for 10–12 minutes, or until the salmon is just cooked through.
- Take the dish out of the oven and gently lift out the salmon fillets. Set aside on a plate and loosely cover to keep warm.
- Stir the chickpeas through the tomato mixture, spreading everything out evenly. Return to the oven and roast for a further 10–12 minutes, or until the chickpeas are lightly golden and the tomatoes are soft and jammy.
- Meanwhile, bring a pot of salted water to a boil and cook the risoni according to packet instructions (usually 8–10 minutes), until just al dente.
- Spoon the risoni onto plates or a large serving platter. Top with the roasted chickpea and tomato mixture, then place the salmon fillets on top. Finish with freshly chopped parsley and an extra squeeze of lemon, if desired.
Ingredients
- 2 salmon fillets (skin on or off, your preference)
- 1 can (400g) chickpeas, drained and rinsed
- 1/2 cup roasted capsicum strips (jarred or homemade)
- 1/2 red onion, thinly sliced
- 1 punnet cherry tomatoes, halved
- 1/3 cup pitted kalamata olives
- 2 garlic cloves, grated
- Zest and juice of 1/2 lemon
- 1/4 cup chicken stock
- Salt and black pepper, to taste
- Fresh parsley, to serve
- Olive oil, for drizzling
For the salmon rub:
- 1 tbsp olive oil
- 1 tbsp sumac
- 1 tbsp dried oregano
- 1 tbsp sweet paprika
- 1 tsp ground cumin
- Salt and black pepper, to taste
To serve:
- Cooked risoni (orzo), to serve
Directions
- Preheat your oven to 200°C (fan-forced).
- In a small bowl, combine the olive oil, sumac, oregano, paprika, cumin, salt and pepper. Rub this mixture all over the salmon fillets and set aside to marinate while you prepare the base.
- In a large ovenproof baking dish or roasting pan, combine the cherry tomatoes, roasted capsicum, red onion, olives, garlic, lemon zest and juice, and chicken stock. Season with salt and pepper and toss to combine.
- Nestle the salmon fillets into the tomato mixture, skin side up if using skin-on. Roast in the oven for 10–12 minutes, or until the salmon is just cooked through.
- Take the dish out of the oven and gently lift out the salmon fillets. Set aside on a plate and loosely cover to keep warm.
- Stir the chickpeas through the tomato mixture, spreading everything out evenly. Return to the oven and roast for a further 10–12 minutes, or until the chickpeas are lightly golden and the tomatoes are soft and jammy.
- Meanwhile, bring a pot of salted water to a boil and cook the risoni according to packet instructions (usually 8–10 minutes), until just al dente.
- Spoon the risoni onto plates or a large serving platter. Top with the roasted chickpea and tomato mixture, then place the salmon fillets on top. Finish with freshly chopped parsley and an extra squeeze of lemon, if desired.
Helpful Tips
Storage
Store the salmon, roasted vegetables, and chickpeas in an airtight container in the fridge for up to 2 days. For best results, cook the risoni fresh when serving, as pasta stored in the sauce will turn soft and mushy.
Substitutions
- Swap risoni for brown rice or quinoa
- Add baby spinach or zucchini ribbons for extra greens
Serving Suggestions
Watch How to Make It
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