Big flavour, minimal cleanup. This one-pan spiced salmon dish is loaded with colour, texture and everything you want from a weeknight meal: quality protein, healthy fats and fibre-rich carbs. Served over risoni, it fuels your body without slowing you down.
Why This Dish Works
- Quality protein from salmon and chickpeas to support muscle repair
- Healthy fats from salmon and olives to keep you feeling full and energised
- Complex carbs from the risoni and chickpeas to help replenish after a big session
- Big flavour from spices like sumac, paprika and cumin
Plus, it all comes together in one roasting pan. You sear the salmon in the oven, take it out before it overcooks, and finish the chickpeas till they’re golden in the pan juices. Serve it over risoni and you’ve got a proper feed, fast.
Tips
- Swap risoni for brown rice or quinoa if you’re after more fibre.
- Add baby spinach or zucchini ribbons in step 3 for extra greens.
One-Pan Spiced Salmon with Roasted Chickpeas & Tomato
2-3
servings15
minutes30
minutesIngredients
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.
Love the dish, made it for my wife and I.. thank you Christian..
So glad you both enjoyed it Pete! It’s one of my favourites.
– Trac