Pepper-crusted Salmon With Garlic Chickpeas
This zesty and flavorful salmon dish combines perfectly cooked salmon fillets with a peppery lime crust, paired with fluffy chickpeas and fresh baby spinach. The result is a vibrant and satisfying meal that will impress your taste buds with each bite.
— Constant Cookbook
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
- 2 x 400g/14oz cans chickpeas
- 3 tbsp olive oil
- 2 garlic cloves , finely chopped
- 150ml vegetable stock
- 130g bag baby spinach
Instructions
- 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.
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 531 calories
- Fat Content: 3.2 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 41 grams protein
- Sodium Content: 1.01 milligram of sodium
Comments
No comments found.