Salsa verde salmon with smashed chickpea salad served on a plate

Salsa verde salmon with smashed chickpea salad

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(3 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 1, plus 1 lunchbox

Make this versatile salmon dish served with a smashed chickpea salad as a quick midweek meal and enjoy the leftovers for lunch the next day 

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: Per serving

  • kcal594
  • fat31g
  • saturates5g
  • carbs27g
  • sugars4g
  • fibre10g
  • protein47g
  • salt0.6g

Ingredients

  • 3 tsp 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…

  • 1 orange, zested and juiced
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 skin-on salmon fillets
  • small bunch of parsley (including stalks), finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ½ tbsp Dijon mustard
  • 1 shallot or ½ small red onion, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • ½ tbsp red wine vinegar
  • 400g can chickpeas, drained and rinsed
  • 2 roasted red peppers from a jar, drained and chopped
  • 50g kale
    Kale

    Kale

    kay-el

    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

Method

  1. Heat the grill to high. Whisk 1 tsp of the oil with the orange zest, a splash of the juice, lots of black pepper and a small pinch of salt. Put the salmon, skin-side down, on a non-stick baking tray and pour over the marinade. Leave to marinate at room temperature while you make the salsa.

  2. Put the parsley, mustard, half the shallot, the vinegar, 1 tsp oil, and the remaining orange juice in a small food processor and blitz to a thick sauce, adding a splash of water to loosen if needed.

  3. Heat the remaining oil in a frying pan and fry the remaining shallot for 5 mins. Stir in the chickpeas and some seasoning, turn up the heat and stir until the chickpeas are just starting to crisp. Mash roughly with a potato masher and stir in the roasted peppers and kale. Add a splash of water and cover with a lid until the kale is wilted. Keep warm over a low heat.

  4. Grill the salmon for 4-6 mins, or until cooked to your liking. Spoon half the chickpeas onto a plate, top with a salmon fillet (leaving the skin behind if you like), and spoon over some of the salsa verde. Leave the remaining salmon fillet to cool to use in the lunchbox, see tip below. 

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