Express salmon with winter vegetables

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
4 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 can(s) (425 ml) Chickpeas
  • 500 g Savoy cabbage
  • 1 stalk of leeks
  • 1 Fennel Tuber
  • 600 g Salmon fillet
  • 7-10 Tbsp a little + 3 tablespoons olive oil
  • 7-10 Tbsp salt, chili flakes
  • 7-10 Tbsp grated peel and juice of 1 organic lemon

Directions

  1. 1

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Drain the chickpeas. Clean, wash and cut cabbage into pieces. Clean, wash and cut leek and fennel into rings or strips.

  2. 2

    Rinse the fish, dab dry and place in an oiled dish. Sprinkle with 1 tablespoon of oil, season with salt, chilli and lemon peel. Bake in the oven for about 15 minutes. Steam vegetables in 2 tablespoons of hot oil for about 5 minutes.

  3. 3

    Chick peas, 1⁄8 Add l water and lemon juice, bring to the boil. Season with salt and chili. Cut the fish into pieces and arrange on top.

Nutrition Facts

KCAL
490 kcal
CARBS
14 g
FATS
30 g
PROTEINS
38 g