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Speedy Salmon and Nduja Chickpeas This dinner is ready in under 15 minutes and tastes like something you’d get in a restaurant. Perfectly balanced with a spicy, meaty pop of nduja (if you can’t find nduja, chorizo works just as well!). It’s quick, simple, and packed with flavour, perfect for your next midweek meal. Save this recipe to try! Serves 2 Approx 538 kcal and 45g protein per portion 2 salmon fillets, skinless or skin-on (or use any protein you like) 400g tin chickpeas, drained (240g) 12 kalamata olives 200g cherry tomatoes 2 cloves garlic, minced 1 shallot, finely chopped Fresh basil 1 tsp nduja paste (approx. 10g, M&S used) 100g spinach 1u002F4 lemon (or to taste) Heat olive oil in a pan over medium heat. Sauté the garlic and shallot for 2 minutes until softened. Add the cherry tomatoes and cook for 4–5 minutes until they blister and soften. Stir in nduja paste, then add chickpeas, olives, and spinach. Cook for 3-4 more minutes Add a handful of fresh basil and squeeze in lemon juice to taste. Season as needed with salt and pepper. In a separate pan, heat oil over medium-high heat. Season the salmon and cook skin-side down for 3–4 minutes until crispy. Flip and cook for 1–2 minutes until just cooked through. Or just bake! Serve the chickpea base on plates, top with salmon, and garnish with extra fresh basil. Enjoy!