Salmon And Vegetable Chickpea Pasta Bowl Recipe

Name: Salmon And Vegetable Chickpea Pasta Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Vegetable, Chickpea, and Raw Vegetable Components; 3 yellow onions, chopped; 2 red/orange/yellow pepper, seeded and chopped; 1 eggplant, chopped (I don't bother peeling or salting it here); 1 15 oz. can of chickpeas; 2 tablespoons olive oil; 1 teaspoon salt; black pepper; 1 box whole wheat spaghetti (or your choice of pasta), cooked al dente and reserved; 1 handful sundried tomatoes, chopped; 1 pint grape/cherry tomatoes; 1 handful basil, chopped; seeds from 1 pomegranate; 1 handful kalamata olives, chopped; 1 lemon, zested and juiced; Pan Fried Salmon and Crispy Skin; 3-4 fillets salmon; 2 teaspoons olive oil; salt and pepper

Servings: persons

Roasted Vegetable, Chickpea, and Raw Vegetable Components
3 yellow onions, chopped
2 red/orange/yellow pepper, seeded and chopped
1 eggplant, chopped (I don't bother peeling or salting it here)
1 15 oz. can of chickpeas
2 tablespoons olive oil
1 teaspoon salt
black pepper
1 box whole wheat spaghetti (or your choice of pasta), cooked al dente and reserved
1 handful sundried tomatoes, chopped
1 pint grape/cherry tomatoes
1 handful basil, chopped
seeds from 1 pomegranate
1 handful kalamata olives, chopped
1 lemon, zested and juiced
Pan Fried Salmon and Crispy Skin
3-4 fillets salmon
2 teaspoons olive oil
salt and pepper

1
Preheat the oven to 400F. In a large bowl, combine the onions, peppers, eggplant, chickpeas, olive oil, salt and pepper, and toss to coat. Transfer to a large cookie/jelly roll pan and roast until starting to brown and caramelize. Remove from oven and let cool.
2
For the salmon, all I did was heat up a bit of olive oil in a skillet. I used a straight up stainless steel skillet. When the oil was hot, I placed the salmon fillet on it skin side down and salt and peppered the side that was up. I cooked it on med/high for a few minutes (3-4) on each side. Then I took it out of the skillet and let it rest for a bit.
3
Remove the skin and crisp it up a bit in the skillet. Cut it into strips.
4
ASSEMBLY OF THE MEAL: I put the cooked pasta in the botton of the bowl and just added all of the other components on top of it, topping it with a sprinkling of the pomegranate seeds. It was really good. I think it would look really nice on a large platter with some cut lemons around it. Some toasted pine nuts may be a good idea also.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Roasted Vegetable, Chickpea, and Raw Vegetable Components, 3 yellow onions, chopped, 2 red/orange/yellow pepper, seeded and chopped, 1 eggplant, chopped (I don't bother peeling or salting it here), and more.

Yes, Salmon And Vegetable Chickpea Pasta Bowl falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon And Vegetable Chickpea Pasta Bowl

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