This is so quick and so tasty. The chickpea side could very easily be a side with various other dishes. Warning though, the salmon is very peppery. I love pepper but if you don’t you might not like this.
Pepper crusted salmon with garlic chickpeas
Adapted from BCC Good Food
2 salmon fillets
1 tsp black peppercorns
½ tsp paprika
Grated zest and juice of 2 limes
½ tablespoon of olive oil
1 400g tin of chickpeas
1 ½ tablespoons of olive oil
1 garlic clove, finely chopped
75ml vegetable stock
100g baby spinach
Heat the oven to 190 C (170 C for a fan oven). Put the salmon fillets in a shallow baking dish. Roughly crush the peppercorns in a pestle and mortar or if like me, you are not posh enough to own a pestle and mortar, put them in a mug and crush them with a slightly smaller glass. Mix the pepper with a couple of pinches of the sea salt, the paprika and the lime zest. Brush the salmon lightly with the oil and then sprinkle over the pepper mixture. Bake for 12 – 15 minutes until just cooked.
Meanwhile rinse the chickpeas well. Heat the oil in a pan, add the garlic and cook for 5 minutes on a low heat so the garlic doesn’t brown. Add the chickpeas and stock and simmer down so that most of the stock has cooked away and the chickpeas are soft. Crush the chickpeas lightly with a potato masher. Then add the spinach and cook until just wilted. Add the lime juice and some salt and pepper and stir through.
Serve the chickpeas with the salmon. Serves 2.