Salmon And Vegetable Chickpea Pasta Bowl

  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.

vegetable, yellow onions, redorangeyellow pepper, eggplant, chickpeas, olive oil, salt, black pepper, whole wheat spaghetti, handful sundried tomatoes, tomatoes, handful basil, pomegranate, handful kalamata olives, lemon, pan, salmon, olive oil, salt

Taken from food52.com/recipes/9084-salmon-and-vegetable-chickpea-pasta-bowl (may not work)

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