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Salmon & chickpeas

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Seared salmon with lemony chickpeas, generated illustration
Generated illustration, made on our own machine. It shows the dish as written, not a photograph of a plate we cooked.

Seared salmon with lemony chickpeas

A whole meal in one pan, and one of the easier things to face when appetite is low — the lemon cuts the richness that puts people off fish on a bad day.

36 gprotein
480calories
15 minhands on
1serves
  • Salmon1 fillet, about 140 g 28 g
  • Chickpeashalf a tin, drained 7 g
  • Baby spinachtwo handfuls 1 g
  • Olive oil1 tbsp —
  • Lemonhalf —

How

  1. Warm the oil in a pan over a medium heat. Season the salmon and lay it in skin-side down.
  2. Leave it four to five minutes without touching it, then turn and give it two more.
  3. Lift the salmon out. Tip the chickpeas into the same pan with a squeeze of lemon and warm through.
  4. Stir the spinach in until it just wilts, then put the salmon back on top.

💡 Worth knowing

On a nauseous day, serve it cold from the fridge the next morning. Cold fish is often easier than hot, and it loses nothing.

Protein and calorie figures are estimates from standard food composition values for the quantities listed. They are not a nutrition prescription and your own portions will vary. Work out your daily target with the protein calculator.

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