SALSA VERDE SALMON WITH SMASHED CHICKPEA SALAD

Salsa verde salmon with smashed chickpea salad image

Serve up this healthy salsa verde salmon with smashed chickpea, kale and roasted red pepper salad for a quick and nutritious midweek meal

Provided by Good Food team

Time 35m

Number Of Ingredients 10

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Ingredients

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 shallot, finely chopped
1/2 tbsp red wine vinegar
400g can chickpeas, drained
2 roasted red peppers from a jar, chopped
50g kale

Steps:

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.
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.
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.

Nutrition Facts : Calories 594 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 47 grams protein, Sodium 0.6 milligram of sodium