Peppered salmon and garlic chickpeas
Prep:
10 mins
Cook:
15 mins
This pepper crusted salmon and garlic chickpea dish is so easy to make and absolutely delicious.
4 skinless salmon fillets, about 150g
2 tsp black peppercorns
1 tsp paprika
Grated zest and juice 2 limes
1 tbsp olive oil
For the chickpeas
2 x 400g tinned chickpeas, drained then rinsed
3 tbsp olive oil
2 garlic cloves, finely chopped
150ml vegetable stock
130g bag baby spinach
Preheat the oven to 190°C / 375°F / Gas mark 5.
Put the salmon fillets in a shallow ovenproof dish in a single layer.
Roughly crush the peppercorns with a pestle and mortar.
Or crush under a rolling pin until finely ground.
Mix with the paprika, lime zest and a little salt.
Brush the salmon lightly with oil, then sprinkle over the pepper mix.
Bake for 12-15 minutes until the salmon is just cooked.
Heat the olive oil in a pan, add the garlic and gently cook for 5 minutes 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 with a lime slice for garnish.
Serves
4
Preparation Time
10 minutes
Cooking Time
15 minutes
Main ingredients
Beans, Fish, Vegetables
Recipe Type
Dinner, Easy Recipes, Entertaining
Level of Difficulty
Easy
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