Zesty Lemon-Garlic Salmon & Chickpea Pesto Pasta Delight
Savor a burst of citrus and earthiness as lemon‑garlic salmon meets a velvety chickpea pesto that clings to al dente pasta. This high‑protein bowl cooks in just 35 minutes, making it a weekday superstar. The dish balances creamy, nutty flavors with a fresh, bright finish.
Ingredients
- 4 (6‑oz) salmon fillets
- 2 Tbsp olive oil
- 1 tsp lemon zest
- 2 cloves minced garlic
- Salt & pepper, to taste
- 1 cup canned chickpeas, drained & rinsed
- 2 Tbsp tahini
- 2 Tbsp fresh lemon juice
- 3 Tbsp water (more if needed)
- 2 Tbsp grated Parmesan (or nutritional yeast)
- 2 Tbsp chopped fresh parsley
- 2 cups cooked whole‑wheat linguine (or penne)
- Pinch chili flakes (optional)
Instructions
- 1. Preheat oven to 425 °F (220 °C). Pat salmon dry and season with salt, pepper, and lemon zest. 2. Heat 1 Tbsp olive oil in a skillet over medium‑high heat; sear salmon skin‑side down 4 min, flip and cook 3 min. Transfer to a baking sheet, brush with remaining oil, and bake 6–8 min until flaky. 3. While salmon cooks, blend chickpeas, tahini, lemon juice, water, Parmesan, garlic, parsley, salt, pepper, and chili flakes until smooth; adjust thickness with extra water if needed. 4. Toss cooked pasta in the pesto, mixing until coated. 5. Divide pasta among 4 plates. 6. Top each with a seared salmon fillet. 7. Drizzle with extra pesto if desired and sprinkle fresh parsley. 8. Serve immediately, optionally garnishing with lemon wedges.
Chef's Note
Lightly toast the chickpeas in a dry skillet for 3‑4 min to add a pleasant crunch before blending them into the pesto.
Make-Ahead Tips
Chickpea pesto can be made up to 2 days ahead and kept in a sealed container in the refrigerator. Reheat salmon just before serving.
Substitutions
Use trout instead of salmon, lentils in place of chickpeas, or switch to quinoa for a gluten‑free option.