One Pan Creamy Chickpea and Tomato Salmon Recipe

Looking for a weeknight dinner that feels indulgent but is secretly packed with goodness?

This One Pan Creamy Chickpea and Tomato Salmon is guaranteed to be your new go-to!

Bursting with Mediterranean flavours, this dish features perfectly cooked salmon, hearty chickpeas, and a velvety tomato-yoghurt sauce - all made in just one pan. With minimal prep and easy cleanup, it’s perfect to put together on busy evenings but you don’t have to compromise on taste. Fresh herbs, zingy lemon, and a touch of parmesan bring everything together for a nourishing, comforting meal.

Serves: 2

Prep time: 10 mins

Cook time: 25 mins

INGREDIENTS:

• 2 salmon fillets
• 1 shallot, finely diced
• 2 cloves garlic, crushed
• 200g cherry tomatoes
• 8 sun-dried tomatoes, diced
• 1 jarred roasted red pepper, diced
• ½ tsp smoked paprika
• 1 chicken stock cube
• 1 tin chickpeas, drained
• 2 tbsp low fat Greek yoghurt
• 1 lemon, zested
• 2 tsp lemon juice, freshly squeezed
• 15g parmesan, grated
• 2 handfuls of baby spinach
• 10 fresh basil leaves
• Salt and pepper, to taste
• Fresh parsley, to serve
• Low calorie oil spray

METHOD:

1. Season the salmon fillets with salt and pepper.

2. Heat a generous few sprays of low calorie oil spray in a large pan and sear the salmon on all sides until nicely coloured. Remove from the pan and set aside.

3. In the same pan, add a touch more oil spray if needed and gently sweat the chopped shallot and crushed garlic with a pinch of salt. Stir in the cherry tomatoes, chopped sun-dried tomatoes, roasted pepper and smoked paprika.

4. After a few minutes of sautéing, crumble in the chicken stock cube and pour in 200ml of boiling water. Bring to a simmer.

5. Add the drained chickpeas. Cook gently for around 5 minutes.

6. Turn the heat down low. Stir in the Greek yoghurt, lemon zest, lemon juice, grated parmesan, and a good grind of black pepper. Mix until smooth, then fold in the spinach and some torn basil leaves.

7. Place the seared salmon fillets back into the pan, allowing them to warm through gently until fully cooked.

8. Spoon the creamy chickpea and tomato mixture into bowls, top with fresh parsley and an extra grating of parmesan.

For an easy food prep store in the fridge for up to 3 days.

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