Salsa verde salmon with smashed chickpea salad

Make this versatile salmon dish served with a smashed chickpea salad as a quick midweek meal and enjoy the leftovers for lunch the next day

Prep:15 mins
Cook:20 mins

Easy

Nutrition per serving

kcal 594
fat 31g
saturates 5g
carbs 27g
sugars 4g
fibre 10g
protein 47g
salt 0.6g

Ingredients

3 tsp olive oil
1 orange, zested and juiced
2 skin-on salmon fillets
small bunch of parsley (including stalks), finely chopped
½ tbsp Dijon mustard
1 shallot or ½ small red onion, finely chopped
½ tbsp red wine vinegar
400g can chickpeas, drained and rinsed
2 roasted red peppers from a jar, drained and chopped
50g kale

Tip

For the leftover lunchbox

Put the leftover chickpea salad into a lunchbox with some halved cherry tomatoes. Flake over the leftover salmon, and top with the remaining salsa verde. Chill overnight, or until ready to eat.

Method

Heat the grill to high. Whisk 1 tsp of the oil with the orange zest, a splash of the juice, lots of black pepper and a small pinch of salt. Put the salmon, skin-side down, on a non-stick baking tray and pour over the marinade. Leave to marinate at room temperature while you make the salsa.
Put the parsley, mustard, half the shallot, the vinegar, 1 tsp 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 the remaining oil in a frying pan and fry the remaining shallot for 5 mins. Stir in the chickpeas and some seasoning, turn up the heat and stir until the chickpeas are just starting to crisp. Mash roughly with a potato masher and stir in the roasted peppers and kale. Add a splash of water and cover with a lid until the kale is wilted. Keep warm over a low heat.
Grill the salmon for 4-6 mins, or until cooked to your liking. Spoon half the chickpeas onto a plate, top with a salmon fillet (leaving the skin behind if you like), and spoon over some of the salsa verde. Leave the remaining salmon fillet to cool to use in the lunchbox, see tip below.