Pepper-crusted salmon with garlic chickpeas

Recipe uploaded by

Mary Cadogan

11 ratings

Recipe by Mary Cadogan

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1. Heat oven to 190C/fan 170C/gas 5. Put the salmon fillets in a shallow ovenproof dish in a single layer. Roughly crush the peppercorns with a pestle and mortar, or tip into a cup and crush with the end of a rolling pin. Mix with the paprika, lime zest and a little sea salt. Brush the salmon lightly with oil, then sprinkle over the pepper mix. Bake for 12-15 mins until the salmon is just cooked.
2. Meanwhile, tip the chickpeas into a colander, rinse well under cold running water, then drain. Heat the oil in a pan, add the garlic, then gently cook for 5 mins without browning. Add the chickpeas and stock, then warm through. Crush the chickpeas lightly with a potato masher, then add the spinach and stir well until the leaves are wilted. Add the lime juice and some salt and pepper, then heat through. Serve with the salmon.

TRY AN ITALIAN TWIST

Pesto-crusted salmon Replace the peppercorns, paprika, lime zest and oil with 2 tbsp pesto. Spread over the salmon and sprinkle with 2 tbsp dried breadcrumbs. Bake as in the main recipe and serve with the chickpeas.

PER SERVING

531 kcalories, protein 41g, carbohydrate 23g, fat 3.2 g, saturated fat 5g, fibre 6g, salt 1.01 g

Latest comments and suggestions

• Benners

  14 November 2008

  Benners rated and commented on this recipe

  

  The chickpeas were gorgeous, almost like hummus. The salmon was nice and simple but if I made it again I would pan fry it so the topping was crispier as it didn't really crisp up in my oven.

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• LouLou

  15 November 2008

  LouLou rated and commented on this recipe

  

  I really enjoyed this. I agree with the previous comment about the salmon not crisping up but the chickpea and spinach was fantastic. It felt like a really nutritious meal and was full of flavour, so a winning combination!

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• Lynsey

  18 November 2008

  Lynsey rated and commented on this recipe

  

  Really tasty - the topping on mine did crisp up and the salmon was lovely and moist. Went really well with the spinach and chickpeas. Really quick to make too great for midweek.

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• Yummy Things

  18 November 2008

  Yummy Things commented on this recipe

  This was delicious - as a mid week dinner I used the suggested alternative pesto and kept the chickpeas as per the recipe! Delicious, easy, fast! My Salmon crisped up beautifully.

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• bc500

  12 December 2008

  bc500 rated and commented on this recipe

  

  Really quick and tasty, and worked well as an easy meal for 1.

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• Ali

  06 January 2009

  Ali rated and commented on this recipe

  

  The chickpeas were delicious and the salmon cooked perfectly. Great midweek meal.

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• food!♥

  28 January 2009

  food!♥ commented on this recipe

  Does this really take 12 hours to make? :S can someone please confirm that.. because thats abit long .. isit easy?

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• FlemishMinx

  09 February 2009

  FlemishMinx rated this recipe

  

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• Natalie

  24 February 2009

  Natalie rated and commented on this recipe

  

  Very simple yet delecious.. I didn't have limes so used lemons instead but it worked perfectly.

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• shelda

  27 February 2009

  shelda rated and commented on this recipe

  

  Very simple yet impressive looking enough to cook for others when they come over.

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• Fi Hawkins

  30 March 2009

  Fi Hawkins commented on this recipe

  I made this meal as per the recipe - absolutely gorgeous, couldn't believe how tasty it was! As so quick, simple and healthy - I've been ciculating this recipe to eveyone I know!

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• Amybelle

  20 April 2009

  Amybelle commented on this recipe

  Made this for my fathers birthday tea and was pleased with how easy it is (I've never cooked fish before apart from in a pan with sauce). The spinach/chickpea combo was excellent and will make that again for different dishes too. I did put in double the amount of spinach though as I felt it needed more of a balance.

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• Jess

  07 July 2009

  Jess commented on this recipe

  nice and tasty!

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• Jess

  07 July 2009

  Jess rated this recipe

  

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• sarah

  19 July 2009

  sarah commented on this recipe

  Very quick and easy and loved the spinach and chickpeas with the salmon

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• sarah

  19 July 2009

  sarah rated and commented on this recipe

  

  Very quick and easy and loved the spinach and chickpeas with the salmon

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• Budget Mum!

  23 July 2009

  Budget Mum! commented on this recipe

  I cooked this dish for my in laws earlier this week. The chickpeas were really tasty. However, the fish was really bad! The title and photo of the dish looks and sounds lovely but the spices on topping over powered the fish completly. I couldn't taste the Salmon at all. It left a nasty taste in my mouth and my topping didn't crisp either. I will not be cooking this dish again!

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• Budget Mum!

  23 July 2009

  Budget Mum! rated and commented on this recipe

  

  This dish only gets 1 star and thats just for the chickpeas!!

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Ingredients

• 4 skinless salmon fillets , about 150g/5oz each
• 2 tsp black peppercorns
• 1 tsp paprika
• grated zest and juice 2 limes
• 1 tbsp olive oil

FOR THE CHICKPEAS

• 2 x 400g cans chickpeas
• 3 tbsp olive oil
• 2 garlic cloves , finely chopped
• 150ml vegetable stock
• 130g bag baby spinach

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Super healthy

Ingredients

• 4 skinless salmon fillets , about 150g/5oz each
• 2 tsp black peppercorns
• 1 tsp paprika
• grated zest and juice 2 limes
• 1 tbsp olive oil

FOR THE CHICKPEAS

• 2 x 400g cans chickpeas
• 3 tbsp olive oil
• 2 garlic cloves , finely chopped
• 150ml vegetable stock
• 130g bag baby spinach

PER SERVING

531 kcalories, protein 41g, carbohydrate 23g, fat 3.2 g, saturated fat 5g, fibre 6g, salt 1.01 g

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