Salsa verde salmon with smashed chickpea salad

Serve up this healthy salsa verde salmon with smashed chickpea, kale and roasted red pepper salad for a quick and nutritious midweek meal

  • Prep:15 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 594
  • fat 31g
  • saturates 5g
  • carbs 27g
  • sugars 0g
  • fibre 10g
  • protein 47g
  • salt 0.6g


  • 3 tsp olive oil
  • zest and juice of 1 orange
  • 2 skin-on salmon fillets
  • small bunch of parsley
  • 1/2 tbsp Dijon mustard
  • 1 shallot, finely chopped
  • 1/2 tbsp red wine vinegar
  • 400g can chickpeas, drained
  • 2 roasted red peppers from a jar, chopped
  • 50g kale


  1. Heat the grill to high. Whisk 1 tsp olive oil with the orange zest, a splash of the juice and some seasoning. Put the salmon fillets skin-side down on a non-stick baking tray and pour over the marinade. Leave to marinate at room temperature.

  2. Put the parsley, Dijon mustard, 1/2 the chopped shallot, red wine vinegar, 1 tsp olive oil, and the remaining orange juice in a small food processor and blitz to a thick sauce, adding a splash of water to loosen if needed.

  3. Heat 1 tsp olive oil in a frying pan and fry the rest of the chopped shallot for 5 mins. Stir in the chickpeas and season. Turn up the heat and stir until the chickpeas are just crisp. Mash roughly and stir in the roasted red peppers and kale. Add a splash of water and cover until the kale is wilted. Keep warm. Grill the salmon for 4-6 mins until cooked to your liking. Divide the mash between plates, and top with the salmon and salsa.

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