fbpx
Skip to content

Pepper-crusted Salmon with Garlic Chickpeas

TASTY TUESDAY
30 minutes to prep and cook and serves 4

Ingredients

2 teaspoon black peppercorns
4 salmon fillets, skinned
1 teaspoon paprika
Grated zest and juice 2 limes
1 tablespoon olive oil

For the chickpeas
2 x 400g can of chickpeas
3 tablespoon olive oil
2 garlic cloves to be chopped finely
150ml vegetable stock
130g bag of baby spinach

Heat the oven 190/fan/170C/gas 5. Place the salmon in a ovenproof dish. Crush the peppercorns roughly. Mix with paprika, lime zest and a little sea salt. Brush lightly the salmon with oil, then add the pepper mix. Bake for around 12-15 minutes making sure the salmon thoroughly cooked.

Chickpeas
Pour the chickpeas into a colander, rinse thoroughly then drain. Heat the oil in a pan, adding the garlic cooking for 5 minutes without browning. Add chickpeas and stock and ensuring they are warmed through. Crush the chickpeas, then add the spinach and stir well until wilted. Add lime juice, salt, pepper then heat through. Serve with the salmon.

This website uses cookies. By continuing to use this site, you accept our use of cookies.