Speedy Salmon and Nduja Chickpeas

Ingredients

• 2 salmon fillets (Skinless or skin-on; any protein may be used instead. Season with salt and pepper before cooking.)
• 240 g chickpeas (Drained weight from a 400 g tin)
• 12 Kalamata olives
• 200 g cherry tomatoes
• 2 garlic (Minced)
• 1 shallot (Finely chopped)
• fresh basil (A handful for the chickpeas, plus extra for garnish)
• 1 tsp nduja paste (M&S brand used; chorizo may be substituted)
• 100 g spinach
• 0.25 lemon (Squeeze in the juice; or to taste)
• olive oil (For heating in both pans; amount not specified)
• salt (To season as needed)
• black pepper (To season as needed)

Steps

1. 1

   Heat olive oil in a pan over medium heat.

2. 2

   Add the minced garlic and finely chopped shallot. Sauté for 2 minutes, until softened.

3. 3

   Add the cherry tomatoes and cook for 4–5 minutes, until they blister and soften.

4. 4

   Stir in the nduja paste.

5. 5

   Add the drained chickpeas, Kalamata olives, and spinach. Cook for 3–4 minutes.

6. 6

   Add a handful of fresh basil and squeeze in lemon juice to taste. Season with salt and pepper as needed.

7. 7

   In a separate pan, heat olive oil over medium-high heat.

8. 8

   Season the salmon with salt and pepper. Place it skin-side down in the pan and cook for 3–4 minutes, until the skin is crispy.

9. 9

   Flip the salmon and cook for 1–2 minutes, until just cooked through. Alternatively, bake it; no baking details are provided in the source.

10. 10

    Serve the chickpea mixture on plates and top with the salmon. Garnish with extra fresh basil.

Notes

The recipe description states the dish is ready in under 15 minutes and gives approximate nutrition of 538 kcal and 45 g protein per serving. Olive-oil quantity is unspecified. Baking is offered as an alternative, but no oven temperature or baking time is provided.

Nutrition per serving

• main
• high-protein
• quick
• weeknight
• Mediterranean
• pan-seared
• gluten-free