Pepper-crusted salmon with garlic chickpeas

Pepper-crusted salmon with garlic chickpeas

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(41 ratings)

Prep: 10 mins Cook: 15 mins


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



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

  • grated zest and juice 2 limes



    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 cloves, finely chopped
  • 150ml vegetable stock
  • 130g bag baby spinach


  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, questions and tips

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Jasu Kishan's picture
Jasu Kishan
13th Jun, 2020
Mouth watering recipe... will make it again as my family loved!
4th Nov, 2016
I didn't do the chickpeas. I found the topping very easy but it overpowered the fish.
10th Feb, 2015
This is by far the worst dish I have ever made from this website, sorry! It got two stars from me, but only because I adjusted pretty much everything about it to stop it being a soggy mess. Last time I'll be making that one.
3rd Feb, 2015
I loved the chickpeas but I wasn't impressed with the salmon
10th Jun, 2014
All theses comments are lies - terrible dish! Nothing fab about it
12th Apr, 2014
That was delicious; highly recommended.
16th Apr, 2013
I was really impressed with this dish, I made this for guests and it went down a treat. I think I over did it on the black pepper topping sold be carefull when appling but it was sold quick and easy to make and tastes grea, I will definatly be looking to cook this again. Thanks for putting it on
13th Apr, 2013
This worked really well for the family plus the veggie guests. Great to be able to please all. The chick peas and spinach really compliment the salmon. Loved it.
food4satisfaction's picture
10th Apr, 2013
I must add, my dad loved this peppered salmon - and he is NOT a salmon fan!!
food4satisfaction's picture
10th Apr, 2013
I'm afraid I only did the salmon part so I cannot comment on the chickpeas, but the salmon was absolutely delicious done this way! A superb dish - you can get the best of the subtle flavours of the salmon without any overpowering zesty flavour which accompany many salmon recipes. Benners - If its not crispy enough, stick it under the grill for a few mins - that did the trick for me. Also - I've done this on a gas BBQ - wrapped it in tin foil then opened the foil out for about 3 mins before removing. One thing I changed - I used 1/2 tsp of paprika instead of 1tsp as I thought it was a bit burny - personal choice.


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