Volcano salmon with chickpeas

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Volcano Salmon with Chickpeas
  • 1Yield
  • -1Servings+
  • 8 mPrep Time
  • 17 mCook Time
  • 25 mReady In
Print Recipe

Volcano salmon with chickpeas

Ingredients

Nutrients

Calories
574
Protein
48g
Fibre
8g
Sodium
483mg
Carbohydrates
34g
Fat Total
29g
Saturated Fat
6g
Cholesterol
109mg

Step by step method

  • Step 1

    Preheat the oven at 190c/170c fan/gas mark 5.

  • Step 2

    Cut a large piece of aluminium foil, enough to create a parcel for the salmon. Place the salmon on the foil, add the soy sauce, chilli flakes and a pinch of ground pepper. Bring one edge of the foil over to loosely cover the salmon and then fold over both edged together twice to create a parcel. Then do the same with the two remaining edges of the foil to seal the parcel of fish. Place the parcel on a baking tray and place in the oven for 15-20 minutes. Ensure salmon is cooked thoroughly before eating.

  • Step 3

    Drain the tinned chick peas and then empty into a bowl. Wash and dice the tomato and add to the chickpeas. Add the extra virgin olive oil, the paprika, a pinch of salt and freshly ground black pepper and mix.

  • Step 4

    Place the cooked salmon onto a plate, add the chickpeas then drizzle over with the sriracha and serve.

Tips & variations

  • Chickpeas are high in protein as we as a rich source of vitamins, minerals and fiber.

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