Volcano salmon with chickpeas
Preheat the oven at 190c/170c fan/gas mark 5.
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.
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.
Place the cooked salmon onto a plate, add the chickpeas then drizzle over with the sriracha and serve.
Chickpeas are high in protein as we as a rich source of vitamins, minerals and fiber.