Sheet Pan Mediterranean Baked Salmon with Herbed Chickpeas
An easy sheet pan dinner featuring tender salmon fillets baked alongside fragrant chickpeas with Mediterranean herbs and lemon. This mediterranean-inspired seafood (gluten-free) ready in about 28 minutes pairs (6 oz each) salmon fillets, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) salmon fillets
- 1 (15 oz) can, drained and rinsed canned chickpeas
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 minced garlic cloves
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup halved cherry tomatoes
- 1 small sliced red onion
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Preheat oven to 400°F. Line a large sheet pan with parchment paper. In a bowl, toss 1 (15 oz) can drained and rinsed chickpeas with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Spread the chickpeas evenly on the sheet pan. Nestle 4 (6 oz each) salmon fillets skin-side down among the chickpeas. Drizzle the salmon with 1 tbsp olive oil and 2 tbsp lemon juice, then scatter 1 cup halved cherry tomatoes and 1 small sliced red onion around the pan.
- Step 3: Bake for 15-18 minutes until the salmon flakes easily with a fork and chickpeas are slightly crispy.
- Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh parsley over everything. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Mediterranean Baked Salmon with Herbed Chickpeas take to make?
Total time is about 28 minutes (10 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Mediterranean Baked Salmon with Herbed Chickpeas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Sheet Pan Mediterranean Baked Salmon with Herbed Chickpeas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Mediterranean Baked Salmon with Herbed Chickpeas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sheet Pan Mediterranean Baked Salmon with Herbed Chickpeas gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
