Perfect, crispy salmon and garlicky chickpeas make a simple yet elegant dinner party entrée that your guests will definitely enjoy. Multiply the recipe to serve more guests.
Preparation Time:
10 minutes
Cooking Time:
15 minutes
Servings: 2
Ingredients
Spice Mix:
1 tbsp black pepper
1 lime, zested
1 tsp paprika
Sea salt (to taste)
Salmon:
2 Wild-caught salmon fillets (300g total)
1 can cooked chickpeas (drained)
1 cup baby spinach
½ cup vegetable stock
1 tbsp olive oil (divided)
Juice of 1 lime
1 clove garlic
Method
Preheat Rinnai Oven to 190 degrees Celsius.
Combine black pepper, paprika, lime zest and sea salt in a mixing bowl.
Lay salmon pieces on a baking sheet before drizzling with olive oil.
Sprinkle the spice mix on top, and bake for 15 minutes.
Meanwhile, in a pan on medium heat, drizzle in more olive oil, and add the garlic.
Once it’s golden, add in the chickpeas and vegetable stock.
Lightly mash chickpeas in the pan with the back of your spatula, then add the spinach and lime juice.
Season with salt and pepper if desired.
Remove salmon from the oven and serve immediately with the chickpeas.
