Pepper-crusted salmon with garlic chickpeas

Pepper-crusted salmon with garlic chickpeas

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(36 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4
Add a crunchy twist to a classic salmon recipe to create a simple yet special supper

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal531
  • fat3.2g
  • saturates5g
  • carbs23g
  • sugars2g
  • fibre6g
  • protein41g
  • salt1.01g
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Ingredients

  • 4 skinless salmon fillet, about 150g/5oz each
  • 2 tsp black peppercorns
  • 1 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • grated zest and juice 2 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the chickpeas

  • 2 x 400g/14oz cans chickpeas
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic clove, finely chopped
  • 150ml vegetable stock
  • 130g bag baby spinach

Method

  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.

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Comments (42)

allclare1's picture
4

I make this a lot, very easy but full of flavour.

greatgrub's picture
5

This is the second time I have made this dish. Doubled the amount of spinach, absolutely gorgeous!!

maclews's picture
4

I don't think much of the salmon marinade, I substitute it for either for ras el hanout moroccan or dukkah crusted salmon. Or use any of ur fav salmon marinade.
The chickpea mash is awesome! The family loved it especially the kids. I sometimes vary the beans. I use cannellini or butter beans or use all of them together and also instead of spinach, use rocket and again or together. U can use creme fraiche as well in the bean mash.

kateclayton's picture

Delicious in the original form, but this time I used chilli pesto and doubled the spinach. Amazingly good.....

dancingbunny's picture
4

We loved the peppery crust, and the chickpeas were great too. I accidentally used double the amount of lime but they were good anyway.

emmajboon's picture
1

I was really disappointed with the salmon. It was an effort to force it down. The pepper overwhelmed the taste of the salmon. I definitely won't be making this again. The chickpeas and spinach were very nice though so I'll use this as a side dish to something else.

budgetmummy's picture
1

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

budgetmummy's picture
1

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!

cakeanyone's picture
4

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

cakeanyone's picture
4

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

chazza1984's picture
4

nice and tasty!

amybelle's picture

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.

fihawkins's picture

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!

shelda's picture
4

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

goddessnatty's picture
5

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

fkheyish's picture

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

ali239's picture
5

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

beverleyc's picture
4

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

vkw2411's picture

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.

lizzafezza's picture
4

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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