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Salsa verde salmon with smashed chickpea salad served on a plate

Salsa verde salmon with smashed chickpea salad

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Rating: 4 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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 

  • Gluten-free
  • Healthy
Nutrition: Per serving
NutrientUnit
kcal594
fat31g
saturates5g
carbs27g
sugars4g
fibre10g
protein47g
salt0.6g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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. 

RECIPE TIPS
FOR THE LEFTOVER LUNCHBOX

Put the leftover chickpea salad into a lunchbox with some halved cherry tomatoes. Flake over the leftover salmon, and top with the remaining salsa verde. Chill overnight, or until ready to eat. 

Goes well with

Recipe from Good Food magazine, April 2020

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Rating: 4 out of 5.12 ratings

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