Salmon, Orange and Chickpea Salad Recipe – Quick and Healthy

I’ve made this many times both as a main and a side. It’s from an old Jill Dupleix cookbook ‘Lighten Up‘ which houses many excellent and simple recipes. A few deviations I’ve often made to the recipe below: (1) substituting salmon for pan fried haloumi or poached chicken; (2) adding shaved fennel; and (3) using baby spinach instead of rocket or a mixture of both. You can play around with the citrus quantity as well. I prefer it quite zesty. It serves 4 and you will need:

  • 600g salmon fillet, skin on
  • sea salt and pepper
  • 1 orange
  • 1 tablespoons orange zest
  • 2 tablespoons orange juice
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 400g canned chickpeas, rinsed
  • Handful of rocket leaves
  • 3 tablespoons small black olives
  • 1 tablespoon salted capers, rinsed
  • 2 tablespoons mint leaves

View the full recipe.

Baked Fennel & Salmon – A Healthy and Warming One Pot Recipe

A one pot dish that is healthy, warming and stars one of my favourite vegetables which is now in season: fennel.

The recipe below is an adaption of the ‘Fish with fennel & cherry tomatoes‘ recipe from the Gourmet Pilgrim Italy cookbook. We’ve morphed it over time to bulk up the fennel to fish ratio and salmon is our fish our choice. It’s a great standalone dish though you could serve it as a side dish at a dinner party/BBQ. It also makes excellent leftovers.

The following ingredients are based on two people but you can scale it easily by adding more layers. Prep time is 5-10 minutes and cook time in the oven is 75 minutes. You will need:

  • Olive oil
  • 1 x bunch parsley (continental/flat leaf) chopped, including stalks
  • 3 bulbs of fennel, thinly sliced
  • 1 x punnet cherry tomatoes cut in half
  • 2 x skinless/boneless salmon fillets cut into 3cm chunks
  • Parmesan, grated (approx 50-75g)
  • Sea salt and cracked pepper to taste

Read the full recipe here.

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