This Roasted Salmon and Veggies with Chickpea Pasta is a nutrient-packed dish designed to fuel your workout and support recovery. Featuring wild-caught salmon, a powerhouse of omega-3 fatty acids, this recipe promotes heart health and reduces inflammation. The vibrant medley of onion, sweet pepper, zucchini, and cherry tomatoes delivers a rich supply of antioxidants, vitamins, and fiber, essential for boosting immunity and supporting digestive health. Chickpea pasta adds a plant-based protein punch and slow-digesting carbohydrates to maintain steady energy levels. Perfect for athletes and health-conscious individuals, this dish offers a delicious balance of flavor and functionality for peak performance.

Ingredients:

• 3-4 wild caught salmon fillets
• avocado or olive oil
• 1 sweet onion, chopped
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 pint cherry tomatoes, halved
• 1 1/2 tsp salt, divided
• 1/2 tsp ground black pepper, divided
• 1 tsp garlic powder
• 1/2 tsp no salt seasoning blend
• 1 8 oz package of chickpea pasta, cooked to package directions
• parmesan cheese and fresh basil for topping (optional)

Directions:

1. Preheat oven to 375°F and prepare a baking dish with a coating of olive oil.
2. Add salmon fillets to the baking dish (skin side down) and thinly coat the top with olive oil. Sprinkle with salt, pepper, garlic powder and a no salt seasoning blend.
3. Bake salmon for 15 - 20 min or until flaky when tested with a fork
4. While salmon is cooking, add the chopped vegetables (onions through cherry tomatoes) to a large skillet along with about 2 -3  tbsp of olive oil over medium heat. Cook 6 - 8 minutes or until the onions are translucent. Season with salt and pepper to taste.
5. Cook chickpea pasta according to package directions. Drain, rinse with cold water and return to pan. Coat pasta with desired amount of olive oil (2-3 tbsp).
6. Serve cooked pasta topped with veggies and salmon. Topping with freshly grated parmesan cheese and fresh basil if desired.
7. Enjoy.