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
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Prep:15 mins
Cook:20 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 594
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fat 31g
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saturates 5g
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carbs 27g
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sugars 0g
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fibre 10g
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protein 47g
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salt 0.6g
Ingredients
- 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
Method
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.
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.
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.