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
- 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 shallotfinely chopped
- 1/2 tbsp red wine vinegar
- 400g can chickpeasdrained
- 2 roasted red peppers from a jarchopped
- 50g kale
Nutrition: Per serving
- kcal594
- fat31g
- saturates5g
- carbs27g
- sugars4g
- fibre10ghigh
- protein47g
- salt0.6g
Method
step 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.
step 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.
step 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.