Monday Night Salmon with Chickpeas, Peas and Watercress
'My restaurant Myrtle is closed on Mondays. Usually, after a weekend, I want to eat something light and on the healthy side, but I never want to spend ages in the kitchen, as I've still got a lot of admin to do while the restaurant is closed,' Anna says. 'So it has worked out that I make a version of this recipe most Mondays!'
Serves
2
Ingredients
- 2 x 100g salmon fillets, skin on or off, as you prefer
- 200g canned chickpeas (drained weight)
- 40g (about 2½ tbsp) extra virgin olive oil
- 100g frozen peas
- finely grated zest and juice of 2 lemons
- 80g watercress, or rocket
- sea salt and freshly ground black pepper
Method
Preheat the oven to 180C fan.
Season the salmon with salt and pepper and place on a baking tray. Cook in the oven for 10 minutes. Check it is cooked.
Meanwhile, pour the chickpeas on to a large plate and crush with a fork.
Put the extra virgin olive oil in a pot with a pinch of salt and add the chickpeas and your frozen peas. Set over a low heat and slowly warm up, adding the zest and juice of one lemon. Give it a mix and taste to see if it needs more salt.
Take a handful of watercress or rocket and place it in the centre of the plates.
Spoon your chickpea and pea mix over and flake the salmon on top. Add the remaining lemon zest and a squeeze of the juice and you’re ready to go.
