Pepper-Crusted Salmon With Garlic Chickpeas

Add a crunchy twist to a classic salmon recipe to create a simple yet special supper

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  531

• Protein

  41g

• Carbs

  23g

• Fat

  3.2g

• Saturates

  5g

• Fibre

  6g

• Sugar

  2g

• Salt

  1.01g

Ingredients

• 4 skinless salmon fillets, about 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 cloves, finely chopped
• 150ml vegetable stock
• 130g bag baby spinach

Directions

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.
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.

Categories: Courses, Dinner Party, Special Diets