Slow cooked salmon with chickpeas
Sharp lemon and sweet honey help to lift this filling dish, which combines salmon, chickpeas and young leaf spinach.
2 can(s), large, drained, drained and rinsed
1 zest(s) of 1, grated
Lemon Juice, Fresh
2 clove(s), crushed
300 g, young leaf
4 fillet(s), medium, skinless
1 medium, small, very finely chopped
1 teaspoon(s), level
1 teaspoon(s), level, clear
1 tablespoon(s), chopped, to serve
- Preheat the oven to 120°C, fan 100°C, gas mark 1/2. Put the chickpeas in a large bowl and roughly mash. Season to taste, then add the lemon zest and toss to combine. Transfer to a 20cm x 20cm baking dish.
- Mist a large nonstick pan with cooking spray and put over a mediumhigh heat. Add the garlic and cook for 1 minute or until fragrant, then add the spinach and cook for a further 4-5 minutes, until the spinach has wilted. Season to taste, then add to the dish with the chickpeas.
- Arrange the salmon fillets over the spinach and chickpea mixture and season to taste. Drizzle with 1 tablespoon of the olive oil, then bake for 35 minutes, or until the salmon is just cooked through.
- Meanwhile, make the dressing. Put the shallot, lemon juice, mustard and honey in a small bowl and season to taste. Gradually whisk in the remaining olive oil. To serve, drizzle the vinaigrette over the salmon, then scatter over the fresh dill.