PEPPER-CRUSTED SALMON WITH GARLIC CHICKPEAS

Pepper-crusted salmon with garlic chickpeas image

Add a crunchy twist to a classic salmon recipe to create a simple yet special supper

Provided by Mary Cadogan

Time 25m

Number Of Ingredients 10

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Ingredients

4 skinless salmon fillets , about 150g/5oz each
2 tsp black peppercorns
1 tsp paprika
grated zest and juice 2 limes
1 tbsp olive oil
2 x 400g/14oz cans chickpeas
3 tbsp olive oil
2 garlic cloves , finely chopped
150ml vegetable stock
130g bag baby spinach

Steps:

Heat oven to 190C/fan 170C/gas 5. Put the salmon fillets in a shallow ovenproof dish in a single layer. Roughly crush the peppercorns with a pestle and mortar, or tip into a cup and crush with the end of a rolling pin. Mix with the paprika, lime zest and a little sea salt. Brush the salmon lightly with oil, then sprinkle over the pepper mix. Bake for 12-15 mins until the salmon is just cooked.
Meanwhile, tip the chickpeas into a colander, rinse well under cold running water, then drain. Heat the oil in a pan, add the garlic, then gently cook for 5 mins without browning. Add the chickpeas and stock, then warm through. Crush the chickpeas lightly with a potato masher, then add the spinach and stir well until the leaves are wilted. Add the lime juice and some salt and pepper, then heat through. Serve with the salmon.

Nutrition Facts : Calories 531 calories, Fat 3.2 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 1.01 milligram of sodium