Pepper-crusted salmon with garlic chickpeas

Pepper-crusted salmon with garlic chickpeas

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Super healthy

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.
Try

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, sugar 2g, salt 1.01 g

Recipe from Good Food magazine, December 2008.

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Latest comments and suggestions

Results 21-40

  • Binder photo teapot

    24 June 2010

    teapot rated and commented on this recipe

    4 stars

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

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  • Binder photo Dr Kate

    12 September 2010

    Dr Kate commented on this recipe

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

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  • Binder photo iamac

    22 September 2010

    iamac rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Debbie

    06 November 2010

    Debbie rated and commented on this recipe

    5 stars

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

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  • Binder photo Leanne

    30 January 2011

    Leanne rated and commented on this recipe

    4 stars

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

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  • Binder photo Four Candles

    18 March 2011

    Four Candles rated and commented on this recipe

    1 stars

    It gets a star for just about being edible. What a waste of fish.

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  • Binder photo Sally

    02 May 2011

    Sally rated this recipe

    5 stars

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  • Binder photo foodie

    05 October 2011

    foodie rated and commented on this recipe

    4 stars

    I set the oven hotter, fan 190, and cooked it fo less time. Crispy crust and still cooked. Loved the chickpea mix

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  • Binder photo meisterstueck

    13 October 2011

    meisterstueck rated and commented on this recipe

    4 stars

    Tasted very good but didn't get crispy in my oven - might try it in a frying pan next time too. The chick peas and spinach were great, really lovely. Served it together with oven potatoes.

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  • Binder photo Belkey

    22 November 2011

    Belkey rated and commented on this recipe

    5 stars

    Utterly delish! Really good tasty fish and loved the chickpeas.

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  • Binder photo anahitavak

    20 January 2012

    anahitavak rated and commented on this recipe

    5 stars

    Really tasty.

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  • Binder photo Kas

    04 April 2012

    Kas rated and commented on this recipe

    5 stars

    Very good dish. My girls loveit.

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  • Binder photo ClaireKeepsCooking

    12 August 2012

    ClaireKeepsCooking rated and commented on this recipe

    4 stars

    Cooked this dish for a dinner party and it was lovely, the chichpeas were really tasty and the salmon tasted lovely too. Will cook this agian.

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  • Binder photo Frantic Flapjack

    09 October 2012

    Frantic Flapjack rated and commented on this recipe

    3 stars

    I did the pesto alternative which is not really a recipe - just a spreading of pesto on some fish. The chickpeas need to be seasoned well to get some flavour. All in all, a pretty bland meal.

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  • Binder photo profilea2

    11 October 2012

    profilea2 rated and commented on this recipe

    5 stars

    such an easy, tasty and relatively cheap meal thats just as good for a mid week meal as supper with friends. I sub'd frozen spinach for fresh.

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  • Binder photo Kas

    28 November 2012

    Kas commented on this recipe

    Absolutely delicious. My family Love it and always ask for more. Very good and healthy recipe.

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  • Binder photo Kas

    28 November 2012

    Kas rated this recipe

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  • Binder photo skimby

    10 December 2012

    skimby rated this recipe

    3 stars

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  • Binder photo Sam Fitz

    12 December 2012

    Sam Fitz rated and commented on this recipe

    5 stars

    Tasty & simple salmon recipe! Didn't make the chickpeas, had veg & potatoes instead. Will definitely be making regularly.

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  • Binder photo Parie

    29 January 2013

    Parie rated and commented on this recipe

    5 stars

    My husband said that this is the best dish I have ever made and even told his mother so! That says it all!!!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Super healthy

Ingredients

FOR THE CHICKPEAS

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Add to your binder

PER SERVING

531 kcalories, protein 41g, carbohydrate 23g, fat 3.2 g, saturated fat 5g, fibre 6g, sugar 2g, salt 1.01 g

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