Pepper-crusted salmon with garlic chickpeas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 skinless salmon filletsabout 150g/5oz each
- 2 tsp black peppercorns
- 1 tsp paprika
- grated zest and juice 2 limes
- 1 tbsp olive oil
For the chickpeas
- 2 x 400g/14oz cans chickpeas
- 3 tbsp olive oil
- 2 garlic clovesfinely chopped
- 150ml vegetable stock
- 130g bag baby spinach
Nutrition: per serving
- kcal531
- fat3.2g
- saturates5g
- carbs23g
- sugars2g
- fibre6g
- protein41g
- salt1.01glow
Method
step 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.
step 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.
