Salmon with chickpeas, peas and watercress
A simple salmon dish made even healthier with protein-packed chickpeas and vitamin C-rich watercress. Serve with Anna's baked bean tin soda bread.
Ingredients
- 2 × 100g/3½oz salmon fillets
- 200g/7oz tinned chickpeas (drained weight), drained
- 40g/1½ oz extra virgin olive oil
- 100g/3½oz frozen peas
- 2 lemons, finely grated zest and juice
- 80g/3oz watercress or rocket
- sea salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6. Season the salmon with salt and pepper and place on a baking tray. Cook in the oven for 10–15 minutes, until cooked through.
Meanwhile, tip the chickpeas onto a large plate and crush with a fork.
Add the extra virgin olive oil to a saucepan with a pinch of salt, then tip in the chickpeas and peas. Set over a low heat and slowly warm up. Add the zest and juice of 1 lemon. Give it a mix and taste to see if it needs more salt.
To serve, place a handful of watercress or rocket in the centre of your serving plates. Spoon over some chickpea and pea mix and flake the salmon on top. Top with the remaining lemon zest and a squeeze of lemon juice.
