How to Make the Perfect Salmon and Chickpea Sheet Pan Dinner
Mediterranean · Easy · 35 min · 2 servings
This effortless sheet pan dinner roasts crispy spiced chickpeas alongside perfectly cooked salmon fillets for a protein combination that delivers over 41 grams per serving. Everything cooks on one pan making cleanup incredibly easy and the results are absolutely delicious.
Why this recipe works
This Salmon and Chickpea Sheet Pan Dinner recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 510 calories with 41g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 fillets salmon fillets
- 1 can chickpeas drained rinsed and dried
- 3 tablespoons olive oil divided
- 1.5 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 medium lemon sliced into rounds
Step by step instructions
Step 1: Prep the Chickpeas
Preheat your oven to 425 degrees Fahrenheit. Drain and rinse the chickpeas then spread them on a clean kitchen towel and pat completely dry. Moisture is the enemy of crispiness so take your time with this step. Toss the dried chickpeas with 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and pepper.
Step 2: Start Roasting the Chickpeas
Spread the seasoned chickpeas in a single layer on a large sheet pan. Place in the preheated oven and roast for 15 minutes, shaking the pan halfway through to ensure even crisping on all sides. The chickpeas should start becoming golden and slightly crispy.
Step 3: Add the Salmon
Remove the sheet pan from the oven. Push the chickpeas to the sides of the pan to create space in the center. Place the salmon fillets in the center, drizzle with the remaining tablespoon of olive oil, and season with salt and pepper. Arrange lemon slices around and on top of the salmon. Return to the oven and continue roasting until the salmon is cooked through.
Step 4: Rest and Serve
Remove the sheet pan from the oven and allow everything to rest for 2 minutes. Squeeze any roasted lemon slices over the salmon. Divide the salmon and chickpeas between two plates and serve immediately. The chickpeas should be golden and slightly crunchy on the outside.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- canned chickpeas → canned white beans or lentils for a different legume option
- smoked paprika → regular paprika plus a pinch of cayenne for a different heat profile
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not drying the chickpeas thoroughly before roasting which traps steam and results in soggy rather than crispy chickpeas
- Adding the salmon to the pan from the start which overcooks it by the time the chickpeas are done
Nutrition facts
Per serving: 510 calories, 41g protein, 30g carbs, 22g fat, 9g fiber.
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