Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Anna Haugh
From Saturday Kitchen
Ingredients
- Salmon fillets: 2 × 100g/3½oz
- Tinned chickpeas (drained weight): 200g/7oz, drained
- Extra virgin olive oil: 40g/1½ oz
- Frozen peas: 100g/3½oz
- Lemons (finely grated zest and juice): 2
- Watercress or rocket: 80g/3oz
- Sea salt and freshly ground black pepper
Method
- Preheat the Oven:
- Preheat your oven to 200°C (180°C Fan/Gas 6).
- Prepare the Salmon:
- Season the salmon with salt and pepper.
- Place the seasoned salmon on a baking tray.
- Cook in the oven for 10–15 minutes, or until it’s cooked through.
- Prepare the Chickpea and Pea Mix:
- Tip the chickpeas onto a large plate and crush them with a fork.
- In a saucepan, add extra virgin olive oil along with a pinch of salt.
- Tip in the crushed chickpeas and peas.
- Set the saucepan over low heat and warm up the mixture.
- Add the zest and juice of 1 lemon.
- Mix everything together and taste to check if it needs more salt.
- Serve:
- Place a handful of watercress or rocket in the center of your serving plates.
- Spoon over some of the chickpea and pea mix.
- Flake the cooked salmon on top.
- Finish with the remaining lemon zest and a squeeze of lemon juice.