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Zesty Salmon Fiesta with salsa verde and chickpeas

salmon fiesta

Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 4 servings


·       6 tsp olive oil

·       2 oranges, zested and juiced

·       4 skin-on salmon fillets

·       1 small bunch of parsley (including stalks) finely chopped

·       1 tbsp Dijon mustard

·       2 shallot or 1 small red onion, finely chopped

·       1⁄2-1 tbsp vinegar

·       1 1⁄2 canned chickpeas, drained and rinsed

·       · roasted red peppers from a jar, drained and chopped

·       1 bag of kale or spinach

·       1 1⁄2 cups of cherry tomatoes, halved

·       salt and pepper to taste


1. Heat the grill to high. Whisk 2 tsp of the oil with the orange zest, a splash of the juice, black pepper and salt to your linking. 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, 1 shallot or 1⁄2 onion, the vinegar, 1 tsp oil, and the remaining orange juice in a small 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 or onion 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, kale/spinach and cherry tomatoes. Add a splash of water and cover with a lid for 2 minutes (or until the kale is soft). Keep warm over a low heat.

4. Cook the salmon for 15-20 minutes, or until cooked to your liking.

5. Spoon ¼  of chickpeas onto a plate, top with a salmon fillet (leaving the skin behind if you like), and spoon over some of the salsa verde.