Creamy Chickpeas & Salmon (HC)
Ingredients
- 1 salmon fillet (approx 110g)
- Black pepper, to taste
- 1 tsp olive oil
- ½ leek, sliced
- ½ courgette, sliced into chunks
- 1 tsp garlic powder
- 1 tsp mixed herbs
- 6 tbsp chickpeas (drained and rinsed if from a tin)
- 4 tbsp frozen peas
- ½ low-salt vegetable or chicken stock cube
- 50ml water
- 1 tsp soy sauce
- 50ml cream
- 30g parmesan, grated
Instructions
Preheat the oven to 180°C (fan) or 200°C (conventional). Season the salmon with a pinch of black pepper, then bake for 12–15 minutes until cooked through.
Heat 1 tsp of olive oil in a non-stick frying pan over a medium heat. Add the leek and courgette and cook for around 5 minutes until softened.
Stir in the garlic powder, mixed herbs and black pepper to taste. Cook for a further 1–2 minutes.
Add the chickpeas, peas, stock cube, water and soy sauce. Bring to a gentle simmer and cook for a few minutes until the vegetables are tender and most of the liquid has reduced.
Turn down the heat and stir in the cream and most of the parmesan (reserve a little for serving). Mix until the sauce is creamy and well combined.
Spoon the creamy chickpea mixture onto a plate, place the salmon fillet on top.
Finish with the remaining parmesan and serve.
Note - This recipe serves 1. If you increase the servings for another day, store the salmon and chickpea mixture separately. Reheat the chickpea mixture gently in a pan over a low heat, adding a splash of water if needed to loosen the sauce. Reheat the salmon gently or enjoy it cold. Avoid overheating to prevent the sauce from splitting