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Photo of Lemon pepper salmon with pumpkin and chickpea puree by WW

Lemon pepper salmon with pumpkin and chickpea puree

Points® value
Total Time
30 min
10 min
20 min
Want something different form the standard mash? Swap it for pumpkin and chickpeas for a different flavour and a pop of colour. The creamy flavours go so well with the lemon pepper salmon.



800 g, (Japanese) peeled, cut into 2cm pieces (buy 1kg)

Canned chickpeas, rinsed and drained

1 400g can

Skinless salmon

600 g, (buy 4 x 150g fillets)

Lemon pepper seasoning

1 tbs

Lebanese cucumber

1 medium, thinly sliced

Red onion

½ small, thinly sliced

Fresh flat-leaf parsley

½ cup(s)

Fresh mint

½ cup(s)

Lemon juice

1 tbs

Olive oil

1 tsp, (extra virgin)


  1. Boil, steam or microwave pumpkin until tender. Drain. Mash in a large bowl until smooth.
  2. Meanwhile, place chickpeas in a blender or small food processor and process until smooth. Stir chickpea puree into pumpkin and season with salt and freshly ground black pepper. Cover to keep warm.
  3. Preheat grill on medium-high. Line grill tray with foil. Sprinkle salmon with lemon pepper seasoning and lightly spray with oil. Grill salmon, turning once, for 6-8 minutes for medium or until cooked to your liking.
  4. Meanwhile, place cucumber, onion, parsley, mint, juice and oil in a medium bowl. Toss gently to combine.
  5. Divide pumpkin and chickpea puree among serving plates. Serve with salmon and herb salad.


SERVING SUGGESTION: Steamed beans and broccoli. TIP: For a Cajun twist, you can use a 420g can creamed corn (heated through) instead of pumpkin and chickpea puree, and Cajun seasoning instead of lemon pepper.