Salmon and chickpeas, tossed with lots of green veg and some simple Moroccan spicing. Sounds time consuming, but it’s super easy. Sounds tasty, well I think it is!
This is a go to meal for me when I fancy a healthy meal, with lots of veg, but without a tonne of washing up and faff. It takes about an hour, mostly just say in the oven, so it doesn’t need you to be stood over the stove stirring and chopping and draining and whatever else.
Benefits of salmon!
Salmon is a one of those crowd pleaser fish. It’s a classic in a lot of cuisines, it’s vibrant on the plate, and has a really characteristic flavour.
It’s also got a lot of health and nutritional benefits.
For me, the two main reasons to eat it are ifs packed with healthy oils and omega 3, which are good for your brain, skin, heart and pretty much everything else. My girlfriend tells me it’s also good for your hair and nails (??).
The second reason is it’s a great source of protein, which is important in everything from building muscle to basic cell repair in your body.
There are a lot for choices out there when it comes to your salmon – I personally prefer to go for Wild salmon when possible, but I am not too fussy. What I would say is that fresh salmon (even when it’s fresh from frozen) is ten times the fish that frozen salmon is.
One tray salmon, chickpea and veg roast with couscous
- 2 salmon fillets
- 1 head of brocolli
- 1 big onion
- 200g chickpeas (this is around 1 drained can)
- 1 big handful of spinach
- 1 lemon
- 2 tbsp ras el hanout (a moroccan spice mix)
- 1 tbsp olive oil
- 3-4 garlic cloves
For the cous cous
- half cup of dried couscous
- 1 cup of boiling water
- 1 stock cube (fish or vegetable)
- Preheat the oven at 180 Celcius, or gas mark 5
- Chop your head of brocolli into bite-sized mini-trees, wash well. Chop your onion roughly. Crush the peeled garlic cloves with the flat of your knife so they break up a little. Add these ingredients to a good sized baking tray that will fit all your ingredients eventually.
- Pour the oil over and half the ras el hanout, toss well to cover all the veg evenly
- Pop in the oven for 20 minutes
- Wash your spinach and mix with the chickpeas. After your 20 minutes is up mix both these into the cooked ingredients in the baking tray. Place your salmon fillets on top. Squeeze half the lemon juice onto the salmon and sprinkle your remaining ras el hanout onto the salmon and veg, rubbing the spices into the flesh of the fillet. Segment the rest of the lemon, place on top of the salmon.
- Put this all back in the oven for another 15 minutes.
- Meanwhile, add your stockcube to your boiling water and dissolve, then pour over your couscous. Stir and leave for 10 minutes to fully absorb.
- Take out the salmon tray, and pour the cous cous around the salmon over the exposed veg mixing as best as possible. Cook for another 5 minutes in the oven allowing the cous cous to absorb all those delicious fish juices.