Salmon fillets with ras el hanout butter and chickpeas
- June 2019
- Serves 4
- Hands-on time 25 min
This fibre-rich chickpea and salmon traybake requires just 5 ingredients, takes less than half an hour to make and is drizzled in a warm, spiced butter.
Our salmon traybake with coriander pesto is another midweek favourite that packs a spicy, zingy flavour punch.
- 31.4g (10g saturated)
- 19.3g (0.6g sugars)
- 4 x 120g sustainable skinless salmon fillets
- 2 x 400g cans chickpeas, drained and rinsed
- 50g butter
- 1½ tbsp ras el hanout (we like Sainsbury’s)
- 100g watercress
- Heat the grill to high. Put the salmon on a baking tray and grill for 10 minutes or until golden and cooked through (see tip). After about 8 minutes, add the chickpeas to the tray and cook for 2 minutes more to lightly warm through.
- Meanwhile, put most of the butter in a small saucepan set over a medium-high heat. Keeping a close eye on it, let it bubble for a few minutes; it will turn golden and begin to smell toasty. Remove from the heat, then add the remaining butter (to help it cool slightly) and the ras el hanout. Pour over the salmon and chickpeas, scatter over the watercress and serve.
If you have a leftover lemon half, add it to the baking tray with the salmon in step 1. When the fish is cooked, squeeze out the juice and mix with the chickpeas.
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