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Overhead shot of a bowl of lemon chickpea pasta with salmon, broccoli, sun-dried tomato, and basil

Lemony Chickpea Pasta with Salmon, Broccoli, and Sun-dried Tomato

This Lemony Chickpea Pasta with Salmon, Broccoli, and Sun-dried Tomato is nourishing, protein-packed, filled with fiber, and is bursting with bright lemony flavor and lots of fresh basil! It makes the perfect, quick & healthy weeknight meal. Leftovers are great for lunch too - even cold!

Course Dinner, Lunch, Main, Main Course
Cuisine Seafood
Keyword chickpea pasta recipe, creamy lemon pasta, healthy pasta recipe, healthy salmon pasta, lemon pasta, protein pasta recipe, salmon pasta recipe, salmon pasta tomato, simple salmon pasta recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4
Author Molly | Spices in My DNA

Ingredients

For the salmon

  • 1 pound salmon filet
  • 2 teaspoon extra virgin olive oil
  • zest of 1 lemon
  • juice of 1/2 a lemon
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper

For the pasta

  • 8 ounces chickpea pasta (I like Banza brand)
  • 2 medium broccoli crowns, cut into small florets (about 5 cups)
  • 1/4 cup extra virgin olive oil
  • 5 cloves garlic, thinly sliced
  • 1/4 cup freshly squeezed lemon juice (from about 2 large lemons)
  • 1/4 cup sun-dried tomatoes packed in oil, coarsely chopped
  • 2-3 tablespoons oil from jar of sun-dried tomatoes
  • 10-12 leaves fresh basil, chopped or torn, plus extra for serving
  • zest of half a lemon
  • freshly grated parmigiano reggiano, for serving
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 400℉. Line a baking sheet with parchment and lay salmon on top. Drizzle with olive oil and sprinkle with lemon zest, lemon juice, dried basil, oregano, salt, and pepper. Use your fingertips to massage all of the lemon and herb goodness evenly onto the fish. Bake for 20-25 minutes, or until salmon is cooked to your liking, depending on how thick your filet is.

  2. While salmon is cooking, bring a large pot of water to boil for the pasta. Season the water liberally with salt. Cook the pasta according to package directions.

  3. Meanwhile, heat olive oil in large skillet over medium heat. Add the garlic and sauté for 30 seconds to 1 minute, or until garlic is fragrant. Add the broccoli and season with salt and pepper. Cook for another 5-7 minutes, or until tender but still crisp and bright green. You may need to add a few tablespoons of water to help the broccoli steam and cook through, to avoid burning the garlic. Add the sun-dried tomatoes and lemon juice.

  4. Add the pasta to the skillet, along with the oil from the sun-dried tomato jar. Flake the salmon into chunks, and add to the pasta. Stir in the fresh basil. Finish with the lemon zest, freshly grated parmigiano reggiano, extra basil, and stir gently to combine. Season to taste with additional salt and pepper, if needed. Serve!