If you’re after a wholesome dinner that’s full of flavour and doesn’t require much effort, this one-pan golden salmon, chickpeas & rice is perfect. It’s a hands-off recipe where everything cooks together in the oven—so you can sit back while your dinner makes itself.
You start by mixing rice, chickpeas, coconut milk, and stock with warming spices like turmeric, garlic, and ginger. Then, after a short bake, you gently add salmon on top. The result? A golden, creamy, flavour-packed dish that feels both comforting and fresh.
Not only is this recipe easy, but it’s also incredibly nutritious. Salmon brings a big boost of omega-3s, which are great for your heart and brain. The chickpeas add extra plant protein and fibre, and basmati rice gives you long-lasting energy.
Best of all, there’s no need to hover over the stove. Just one pan, one bake, and a balanced meal ready to serve. It’s ideal for weeknights, meal prep, or whenever you need something delicious without the mess.
Why It Is So Good For you
This One-Pan Golden Salmon, Chickpeas & Rice isn’t just delicious and easy—it’s also incredibly good for you. It’s a balanced meal that ticks all the nutritional boxes and leaves you feeling satisfied without feeling heavy. Here’s why:
- High in protein: Salmon and chickpeas provide over 30g of protein per serving, helping to keep you full for longer and support muscle repair. According to the British Nutrition Foundation, adults should aim for around 20–40g of protein per meal to maintain muscle and satiety.
- Rich in omega-3s: Thanks to the salmon, this dish is packed with heart-healthy omega-3 fats that support brain function and reduce inflammation. The NHS recommends eating at least one portion of oily fish like salmon each week to get enough of these essential fats.
- A great source of fibre: Chickpeas and basmati rice provide complex carbs and fibre, supporting digestion and steady energy.
- Naturally gluten-free: All ingredients are naturally free from gluten, making it suitable for those with dietary requirements.
- Low in sugar, high in nourishment: With no added sugar and only wholesome ingredients, it’s a meal you can feel great about.
It’s the kind of dish that proves healthy food can be easy, comforting, and full of flavour—no compromise needed.
Tips
- Use an oven-safe dish with a lid or tightly cover with foil: This keeps the steam in, helping the rice cook evenly.
- Rinse the rice and chickpeas: Rinsing basmati removes excess starch and gives fluffier rice. Chickpeas will taste cleaner too.
- Don’t skip the fish sauce: It adds depth and umami, but if you don’t have it, use soy sauce or a pinch of salt.
- Add veg if you like: Baby spinach, courgettes, or frozen peas can be stirred in during the last 5 minutes.
Swaps
Salmon: You can use cod or haddock fillets instead of salmon. Cooking times might vary slightly depending on thickness.
Basmati rice: Jasmine or long-grain rice work well too—avoid brown rice as it needs a much longer cooking time.
Coconut milk: Use light or full-fat coconut milk depending on your preference for creaminess.
Fish sauce: Tamari or soy sauce can be used for a similar salty depth.
Chickpeas: Swap with white beans or lentils if that’s what you’ve got.
Chilli: Skip it or use chilli flakes for more control over spice levels.
Storage
Fridge: Store leftovers in an airtight container for up to 2 days. Reheat thoroughly before serving.
Freezer: You can freeze portions for up to 1 month. Defrost in the fridge overnight, then reheat in the oven or microwave until hot throughout.
More Salmon Recipes
- Lemon & Honey Glazed Salmon
- Air Fryer Stuffed Salmon & Broccoli
- One-Pan 10 Minutes Salmon
- Creamy One-Pan Salmon & Beans
One-Pan Golden Salmon, Chickpeas & Rice
Ingredients
- 220 g salmon fillets, skinless
- 200 ml light coconut milk
- 90 ml stock, 1 chicken stock cube + water
- 1 tsp garlic, grated
- 1 tsp ginger, grated
- 1 tsp fish sauce
- squeeze lime
- 1 tsp turmeric
- ½ chilli, chopped finely
- ½ can chickpeas, ~120g drained
- 60 g basmati rice
Instructions
- In a casserole add: coconut milk, stock, turmeric, ginger, garlic, fish sauce, lime juice, chilli.
- Mix.
- Add chickpeas and rice. Mix.
- Bake in the oven at 200C for 25 mins.
- Remove from the oven and gently add the salmon. Season with salt and
- Bake for further 15 minutes.
- Remove from the oven and serve with lime wedges and chopped coriander.