Easy baked salmon with pea and mint houmous

Easy baked salmon with pea and mint houmous
  • Serves icon Serves 4
  • Time icon Hands-on 20 min, oven 15 min

You don’t have to sideline houmous for dipping – baked salmon sits atop a vibrant green version made from peas, chickpeas and fresh mint in this quick midweek recipe.

Nutrition: per serving

Calories
609kcals
Fat
39.2g (7.3g saturated)
Protein
42.8g
Carbohydrates
17.2g (3g sugars)
Fibre
7.8g
Salt
0.2g
Calories
609kcals
Fat
39.2g (7.3g saturated)
Protein
42.8g
Carbohydrates
17.2g (3g sugars)
Fibre
7.8g
Salt
0.2g

Ingredients

  • 4 sustainable salmon fillets
  • Juice 2 lemons
  • 2 tbsp olive oil, plus a drizzle
  • Bunch fresh mint
  • 400g tin chickpeas, drained and rinsed
  • 200g frozen peas, defrosted
  • 2 tbsp tahini
  • 50ml greek yogurt
  • 150g rocket
  • 100g radishes, quartered

Method

  1. Heat the oven to 200°C/ 180°C fan/gas 6. Put the salmon fillets in an oven tray, then squeeze over half the lemon juice, add a drizzle of oil and a few mint sprigs, then season with salt and pepper. Add 50ml cold water, cover the tray with foil, then bake for 13-15 minutes until the salmon is just cooked.
  2. In a food processor, whizz the rest of the mint with the chickpeas, peas, tahini, yogurt and 2 tbsp oil. Season to taste and set aside. If you don’t have a food processor, coarsely chop the mint, then pound to a thick, coarse mash in a large pestle and mortar with the chickpeas, peas and tahini. Mix in the yogurt and oil.
  3. Mix the rocket and radishes, then lightly drizzle with oil and the remaining lemon juice. Add salt and pepper. Serve the salmon with the pea and mint houmous and rocket salad.

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