Easy Baked Salmon With Sun Dried Tomatoes and Chickpeas

Some fish recipes look beautiful on the table but take forever to prepare. Others are quick and easy, but feel a little boring after a while.

This recipe somehow manages to be both effortless and impressive at the same time.

The combination of sun dried tomato spread, garlic, olive oil, and chickpeas creates rich flavor with almost no work, and the salmon comes out juicy, flavorful, and perfect for everything from an easy family lunch to hosting guests.

Best of all, the prep takes just a few minutes.

What You’ll Need

• 1/2 container sun dried tomato spread in olive oil
• 1/2 can chickpeas, drained
• 5-6 garlic cloves, crushed
• 1/2 cup olive oil
• 1 tsp red schug or pilpelchuma (optional)
• Dried herb blend for fish
• Salt and black pepper, to taste
• 7-8 salmon fillets, or 1 medium whole salmon fillet with skin

A Few Notes Before You Start

Store bought sun dried tomato spread works perfectly here and keeps the recipe fast and simple.

The chickpeas add texture and absorb all the rich flavor from the sauce while baking.

You can also easily adjust the quantities depending on your taste. If you love garlic, add more. Want a deeper tomato flavor? Add another spoonful of the spread. Prefer things spicier? Add extra schug or pilpelchuma.

This is the kind of recipe that works beautifully even when you play around with it a little.

How to Make It

Preheat the oven to 350°F (180°C).

In a bowl, mix together:

• Sun dried tomato spread
• Olive oil
• Crushed garlic
• Schug or pilpelchuma
• Salt and black pepper

Arrange the salmon in a large baking dish and spread the mixture generously over the fish.

Sprinkle the dried herb blend on top and scatter the drained chickpeas around the salmon.

Cover the pan with foil and bake for about 20 minutes.

How to Know It’s Ready

Carefully lift the foil and check the salmon.

Once the fish is cooked through and the white fatty layer begins appearing on top, it is ready to come out of the oven.

Serve warm and enjoy.