Roasted Spiced Salmon with Chickpea & Tomatoes

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  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 20 mins
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Roasted Spiced Salmon with Chickpea & Tomatoes


  • 4 x 200g pieces of salmon fillet, skin on
  • For the seasoning
  • 2 tsp black peppercorns
  • 2 tsp ground coriander
  • 2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1Ž2 tsp ground nutmeg
  • 1Ž2 tsp ground allspice
  • 1Ž2 tsp salt
  • Salad
  • 2 x 240g cans chickpeas, rinsed and drained
  • 3 tbsp olive oil
  • 2 tsp of the spice mix above
  • 1 x 410g can cannellini or haricot beans, rinsed and well drained
  • 5 tbsp olive oil
  • 2 tbsp tomato puree
  • 2 tbsp red wine vinegar
  • 1 clove garlic, chopped finely
  • salt
  • freshly milled black pepper
  • 150g jarred mixed roasted red peppers, cut into thick strips
  • 200g sun blush tomatoes, cut into 2 or 3 pieces
  • 4 tbsp roughly chopped parsley
  • thick yogurt Goat’s if possible

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  1. Pre heat the oven to 220°C gas 7.
  2. Toss the chickpeas and olive oil together well, then add the spice and mix well.
  3. Spoon into a baking tray, then roast in the hot oven for 15 -20 minutes to brown nicely. Stir occasionally, do not burn.
  4. Meanwhile, roughly puree the beans with the 5 tbsp of olive oil, tomato puree, vinegar, garlic, salt and pepper. You may need to add a little more oil.
  5. Once the peas are cooked spoon into a bowl and pour over the puree mixture, mix well and cool to room temperature.
  6. Once cooled add the peppers and tomatoes, mix well, but carefully.
  7. Finally add the parsley and re season.
  8. To serve, place a non stick frying pan on the stove add add 2-3 tbsp oil and heat gently.
  9. Season the salmon well with the rest of the spice mix, not on the skin though.
  10. Once the oil is heated sit the salmon skin side down in the pan and cook until the fish starts to turn opaque under the skin.
  11. Transfer to the oven for 3 minutes (the fish will still be slightly undercooked on top.
  12. Remove from the oven and turn each piece of salmon over then leave for 2-3 minutes.
  14. Spoon the salad into a bowl and top with the salmon.
  15. Serve with a little thick yogurt.