Crispy salmon, garlic and paprika chickpeas, roast pepper sauce

Name: Crispy salmon, garlic and paprika chickpeas, roast pepper sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 fillets salmon; 1 tbsp olive oil; 240g tinned chickpeas, drained; 2 cloves garlic; 1 tsp of smoked paprika; 1/2 tsp salt; 1 tbsp olive oil; 200g jarred roasted pepper; 30g sun-dried tomatoes; 50g mixed nuts; 1 clove garlic; 1 tbsp vinegar; 1 tsp chipotle powder; 1 tbsp water; 1 tsp harissa paste

4 steps

Prep:5minCook:10min

Easy, quick, rich and flavour-packed. A crispy-skinned, flaky salmon fillet on top of warm garlicky chickpeas and a sweet and tangy pepper sauce. Full of plants, fibre and Omega-3 business.

Updated at: Tue, 24 Jun 2025 08:48:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories699.1 kcal (35%)

Total Fat44.6 g (64%)

Carbs40.3 g (16%)

Sugars13.6 g (15%)

Protein37.5 g (75%)

Sodium1275.3 mg (64%)

Fiber12.9 g (46%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Step 1

Put the ingredients for the chickpeas in an air fryer or oven at 180c for 10 minutes

Step 2

Meanwhile, season the salmon and heat the olive oil in a pan. Cool the salmon skin-side-down for 3 minutes. Turn over and give another two minutes. Then move the salmon on top of the chickpeas for the final two minutes of cooking.

Step 3

Put the ingredients for the sauce in a blender or liquidiser and purée. Put the sauce into the pan you cooked the salmon in, with the oil, and warm through the sauce.

Step 4

Spoon the sauce on to a plate, top with the chickpeas and place the salmon fillet on top.