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Sheet Pan Salmon Caesar Salad with Roasted Chickpeas and Sour Dough Croutons

ByJessica Loizzo Updated on

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Salmon is our favorite fish to make around here, and my kids actually ask for it, so I’m always looking for new ways to serve it up. This crispy salmon Caesar salad is one of our go-to 30 minute dinners turning a classic Caesar into something that actually fills everyone up.

Instead of the usual bowl of romaine and dressing, this one gets crispy roasted salmon, golden garlic Parmesan croutons, and roasted chickpeas for extra crunch and protein, all made with just two sheet pans and one salad bowl. Let’s go!

Fresh salmon caesar salad with mixed greens, lemon slices, and creamy dressing, served with side dishes of chickpeas and sliced onions.

We Love Salmon and We Love Salads

You know me, I love quick, family-friendly dinners that don’t leave you with a sink full of dishes. This is another dinner recipe that can easily be made during the week for your family! I make some version of a salmon dinner on repeat mostly because my kids will eat salmon without a fight. I know…surprising and I’ll take it! This one though, is a little different from our usual sheet pan barbecue salmon recipe that my kids love because it’s in salad form, but the sheet pan cooking method is very similar.

Chickpeas aren’t a traditional Caesar salad ingredient, but they’ve become one of my favorite additions. They roast up crispy in the oven right alongside everything else, and they add a nutty bite that pairs really well with the Parmesan and the tang of the Caesar dressing. It’s a small swap that makes a big difference in how satisfying the salad feels.

The first time I tested this, I almost skipped roasting the chickpeas separately before adding the bread, thinking it would save a step. It didn’t work. The chickpeas need that head start in the oven, or they end up soft instead of crispy. Once I added that extra five minutes, they came out perfectly crunchy every time.

Let’s Make It!

Please note that these pictures are meant to provide a helpful visual overview of the recipe. Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

Fresh salmon fillets, romaine lettuce, roasted chickpeas, garlic Parmesan croutons, and salad dressing ingredients for a delicious Caesar salad.
Ingredients: Salmon fillets, olive oil, kosher salt, garlic powder, paprika, onion powder, black pepper, chickpeas, hand-torn sourdough bread, grated Parmesan cheese, romaine hearts, red onion, shaved Parmesan cheese, Caesar dressing, lemon wedges, fresh cracked black pepper
Uncooked roasted chickpeas spread on parchment paper, ready for baking, with a light background.
Start by preheating your oven to 425 degrees and lining two sheet pans with parchment paper. Add the drained chickpeas to one pan, toss with olive oil, garlic powder, salt, and pepper, then spread them into an even layer and roast for 5 minutes to give them a head start.
Two baked salmon fillets on parchment paper, seasoned and cooked to perfection, ready for serving.
While those roast, pat the salmon fillets dry and place them on the second sheet pan. Drizzle with olive oil and season with the salt, garlic powder, paprika, onion powder, and black pepper.
Fresh homemade croutons and roasted chickpeas on parchment paper, ready for salad topping or snacking.
Once the chickpeas have had their head start, pull them out and add the hand-torn sourdough right to the same pan. Toss everything with the remaining olive oil, garlic powder, salt, pepper, and Parmesan cheese, then spread it back into an even layer.
Two baked salmon fillets with crispy skin on brown paper, garnished with herbs, on a light marble surface, perfect for healthy meal ideas.
Slide both sheet pans into the oven and roast until the salmon flakes easily with a fork. If you want extra color on the salmon, broil it for the last minute or two, but keep a close eye on it so it doesn’t overcook.
Freshly baked apple crisp with a caramel drizzle, served on parchment paper in a baking tray, with a spatula for serving.
Slide both sheet pans into the oven and bake for 10 to 12 minutes, tossing the chickpeas and croutons halfway through, until the croutons are golden
Fresh Caesar salad with crispy salmon, roasted chickpeas, garlic Parmesan croutons, and sliced red onions in a glass bowl, with lemon, pepper grinder, and dressing on a light background.
While everything is still warm, toss the chopped romaine with the Caesar dressing, then top it with the roasted chickpeas, croutons, shaved Parmesan, and red onion.
Delicious crispy salmon Caesar salad with roasted chickpeas, garlic Parmesan croutons, lemon wedges, and fresh greens on a white plate.
Place the warm salmon right on top and finish with cracked black pepper and a squeeze of lemon.

A Few Helpful Tips

Dry your chickpeas really well before roasting. Any leftover moisture will make them steam instead of crisp, so a few extra minutes with a clean towel is worth it.

If your kids are picky about texture, try leaving the red onion out of their portion or swapping in a milder dressing. My kids like theirs with extra croutons and go easy on the onion.

You can prep the salmon and toss the chickpeas in the oil and seasoning earlier in the day to save time later. You can also make the croutons ahead of time. Simply let them cool and store them in an airtight container or bag. I like to work ahead if I can, but if you can’t, this salmon dinner still comes together very easily.

Jess’s Final Thoughts

I know how it goes on a weeknight. You’re tired, the kids are hungry, and the last thing you want is a recipe with fifteen steps and a sink full of dishes after. That’s why I keep coming back to meals like this one.

If you’ve got a busy night ahead and you’re wondering what to make, I hope this is the recipe that makes it easier. Something that still feels a little special, even on a Tuesday.

Give it a try and let me know how it goes in the comments. And if salmon is a regular ingredient in your house the way it is in mine, you’ll probably love my One-Pot Lemon Dill Salmon Orzo. It’s just as efficient as this salad, but comforting!

If you give this one a try, I’d love to hear how it goes!

Yield: 4

Crispy Salmon Caesar Salad with Roasted Chickpeas and Garlic Parmesan Croutons

Delicious crispy salmon Caesar salad with roasted chickpeas, garlic Parmesan croutons, fresh greens, lemon wedges, and creamy dressing, perfect for a healthy meal.
No Ratings

This Crispy Salmon Caesar Salad is packed with texture thanks to roasted chickpeas, garlic Parmesan sourdough croutons and perfectly seasoned salmon. An easy 35-minute dinner that feels fresh, flavorful and easy for weeknights

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

For the Salmon

  • 4 (6-ounce) salmon fillets, skin removed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper

For the Chickpeas & Croutons

  • 1 (15-ounce) can chickpeas, drained, rinsed and dried very well
  • 3 1/2 cups hand-torn sourdough bread
  • 4 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese

For the Salad

  • 2 large romaine hearts, chopped
  • 1/2 small red onion, very thinly sliced
  • 1/3 cup shaved Parmesan cheese
  • 1 cup Caesar dressing, store-bought
  • Fresh lemon wedges
  • Fresh cracked black pepper

Instructions

    1. Preheat the oven to 425 degrees F. Line two sheet pans with parchment paper for easy cleanup. Add the drained and very dry chickpeas to one sheet pan. Toss with 1 tablespoon olive oil, 1/4 teaspoon garlic powder, a pinch of kosher salt and black pepper. Spread into an even layer and roast for 5 minutes.
    2. While the chickpeas roast, pat the 4 salmon fillets dry with paper towels and place them on the second sheet pan. Drizzle with 2 tablespoons olive oil and season with 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon onion powder and 1/2 teaspoon black pepper.
    3. Remove the chickpeas from the oven and add the 3 1/2 cups hand-torn sourdough bread to the same sheet pan. Toss with the remaining 3 tablespoons olive oil, remaining 3/4 teaspoon garlic powder, remaining kosher salt, remaining black pepper and 1/2 cup grated Parmesan cheese.
      Spread everything into an even layer and place both sheet pans in the oven.
    4. Bake for 10–12 minutes, tossing the chickpeas and croutons halfway through, until the croutons are golden and crisp and the salmon flakes easily with a fork.
    5. Broil the salmon for the last 1–2 minutes if desired for extra color and crisp edges.
    6. Add the chopped romaine to a large serving bowl and toss with the 1 cup Caesar dressing until evenly coated.
    7. Top the salad with the roasted chickpeas, garlic Parmesan croutons, shaved Parmesan cheese and thinly sliced red onion.
    8. Place the warm salmon over the salad and finish with fresh cracked black pepper and lemon wedges before serving.

Notes

  • Roasting the chickpeas first helps them crisp up while keeping the croutons golden and crunchy.
  • Hand-torn sourdough creates more crispy edges and texture than evenly cubed bread.
  • Using parchment paper makes cleanup easy and helps the Parmesan crisp up without sticking.
  • Store-bought Caesar dressing keeps the recipe simple while the homemade croutons and seasoned salmon still make it feel fresh and homemade.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 5108Total Fat: 302gSaturated Fat: 61gUnsaturated Fat: 241gCholesterol: 1223mgSodium: 5049mgCarbohydrates: 144gFiber: 12gSugar: 16gProtein: 443g

Did you make this recipe?

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© Jessica Loizzo
Category: 30-Minute Dinners

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