Diabetes-friendly recipe for 4 people, takes only 15 mins; recipe has salmon fillet, black peppercorn, paprika, lime, olive oil, chickpea, olive oil, garlic clove, vegetable stock and baby spinach.
Pepper-crusted salmon with garlic chickpeas
Course: Diabetes-friendly
Servings
4
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 2 garlic cloves, finely chopped
- Olive Oil: 1 tbsp olive oil
- Vegetable Stock: 150ml vegetable stock
- Chickpea: 2 x 400g/14oz cans chickpeas
- Lime: grated zest and juice 2 limes
- Paprika: 1 tsp paprika
- Baby Spinach: 130g bag baby spinach
- Salmon Fillet: 4 skinless salmon fillets, about 150g/5oz each
- Black Peppercorn: 2 tsp black peppercorns
Directions
- Heat oven to 190C/fan 170C/gas 5. Put the salmon fillets in a shallow ovenproof dish in a single layer. Roughly crush the peppercorns with a pestle and mortar, or tip into a cup and crush with the end of a rolling pin. Mix with the paprika, lime zest and a little sea salt. Brush the salmon lightly with oil, then sprinkle over the pepper mix. Bake for 12-15 mins until the salmon is just cooked.
- Meanwhile, tip the chickpeas into a colander, rinse well under cold running water, then drain. Heat the oil in a pan, add the garlic, then gently cook for 5 mins without browning. Add the chickpeas and stock, then warm through. Crush the chickpeas lightly with a potato masher, then add the spinach and stir well until the leaves are wilted. Add the lime juice and some salt and pepper, then heat through. Serve with the salmon.
