Salsa Verde Salmon with Smashed Chickpea Salad

Try this good mood food in May and fuel your emotional and physical wellness with brain-boosting salmon.

Source: BBCgoodfood.com

Ingredients

• 3 tsp olive oil
• 1 orange, zested and juiced
• 2 skin-on salmon fillets
• small bunch of parsley (including stalks), finely chopped
• ½ tbsp Dijon mustard
• 1 shallot or 1/2 small red onion, finely chopped
• ½ tbsp red wine vinegar
• 1 15oz can chickpeas , drained and rinsed
• 2 roasted red peppers from a jar, drained and chopped
• 50g kale

Directions

1. Heat the grill to high. Whisk 1 tsp of the oil with the orange zest, a splash of the juice, lots of black pepper and a small pinch of salt. Put the salmon, skin-side down, on a non-stick baking tray and pour over the marinade. Leave to marinate at room temperature while you make the salsa.
2. Put the parsley, mustard, half the shallot, the vinegar, 1 tsp oil, and the remaining orange juice in a food processor and blitz to a thick sauce, adding a splash of water to loosen if needed.
3. Heat the remaining oil in a frying pan and fry the remaining shallot for 5 mins. Stir in the chickpeas and some seasoning, turn up the heat and stir until the chickpeas are just starting to crisp. Mash roughly with a potato masher and stir in the roasted peppers and kale. Add a splash of water and cover with a lid until the kale is wilted. Keep warm over a low heat.
4. Grill the salmon for 4-6 mins, or until cooked to your liking. Spoon half the chickpeas onto a plate, top with a salmon fillet (leaving the skin behind if you like), and spoon over some of the salsa verde.