Salmon salad
This warm salmon salad with chickpeas, tomatoes and a lemony parsley dressing also works brilliantly with trout.
Each serving provides 859 kcal, 49g protein, 24.4g carbohydrate (of which 4.8g sugars), 60.2g fat (of which 9.4g saturates), 10.9g fibre and 0.83g salt.
Ingredients
For the parsley dressing
- 20g/¾oz fresh parsley leaves, washed, dried and finely chopped
- 2 tbsp capers, roughly chopped
- 1 tbsp Dijon mustard
- 1 medium garlic clove, finely grated
- 1 lemon, zest and juice
- 4 tbsp extra virgin olive oil
- salt and freshly ground black pepper
For the salmon
- 400g tin chickpeas
- 150²µ/5½´Ç³ú cherry tomatoes, halved
- 2 x 120g–140g/4¼oz–5oz boneless, skinless wild salmon or trout fillets
- 1 tbsp rapeseed or olive oil
To finish
- 100g/3½oz baby spinach
- 2 spring onions, finely chopped
Method
Preheat the oven to 200C/180C Fan/Gas 6.
To make the parsley dressing, add all the ingredients to a large mixing bowl then stir together and season with salt and pepper. Set aside.
To make the salmon, drain the chickpeas into a sieve, lightly rinse in cold water and give a little shake to get rid of any excess liquid. Tip into a roasting tin and stir in the tomatoes. Season with salt and pepper.
Lay the wild salmon or trout fillets on top. Season them with salt and pepper and drizzle with 1 tbsp olive oil. Roast for 10–12 minutes or until the fish is just cooked.
Once cooked, use a fish slice to carefully transfer the wild salmon fillets to a plate or tray then tip the rest of the roasting tin’s ingredients on top of the parsley dressing. Add the spinach and spring onions and mix well. You are just dressing the spinach leaves and are not looking to wilt them.
Pile the salad onto plates, then top each plate with a salmon fillet and serve.
Recipe Tips
Once the fish is cooked, make sure to add all the cooking juices to the finished dish as they will have lots of delicious flavour.
Summer
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