Dinner

Salsa Verde Salmon with Smashed Chickpea Salad Recipe

ByJack Voss January 25, 2026January 25, 2026

Introduction

This Salsa Verde Salmon with Smashed Chickpea Salad is a vibrant and healthy dish perfect for a quick weeknight dinner. The zesty orange marinade complements the rich salmon, while the smashed chickpeas and kale add texture and freshness. It’s a delicious way to enjoy a nutritious meal packed with flavor.

The dish features a white plate with a base layer of colorful mixed vegetables including chickpeas, wilted green leaves, and bright red pepper slices, creating a vibrant and textured bed. On top lies a thick piece of roasted fish with golden-brown crispy skin, partly flaked to show the tender, light pink flesh inside. A dollop of bright green sauce, thick and slightly coarse, sits on the fish’s skin, adding a fresh contrast. A fork with a wooden handle rests on the right side of the plate, holding some vegetables and a small piece of fish. The white marbled surface beneath adds a clean, elegant background with gentle texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tsp olive oil
Zest and juice of 1 orange
2 skin-on salmon fillets
Small bunch of parsley
1/2 tbsp Dijon mustard
1 shallot, finely chopped
1/2 tbsp red wine vinegar
400g can chickpeas, drained
2 roasted red peppers from a jar, chopped
50g kale

Instructions

Step 1: Heat the grill to high. Whisk 1 tsp olive oil with the orange zest, a splash of orange juice, and some seasoning. Place the salmon fillets skin-side down on a non-stick baking tray and pour over the marinade. Let the salmon marinate at room temperature while you prepare the rest.
Step 2: In a small food processor, combine the parsley, Dijon mustard, half of the chopped shallot, red wine vinegar, 1 tsp olive oil, and the remaining orange juice. Blitz to a thick sauce, adding a splash of water if needed to loosen.
Step 3: Heat 1 tsp olive oil in a frying pan over medium heat. Fry the remaining shallot for 5 minutes until softened. Add the drained chickpeas, season with salt and pepper, then increase the heat and stir until the chickpeas are just crisp.
Step 4: Roughly mash the chickpeas in the pan. Stir in the chopped roasted red peppers and kale, adding a splash of water. Cover the pan until the kale wilts and the salad is warm.
Step 5: Grill the salmon for 4-6 minutes until cooked to your liking. To serve, divide the smashed chickpea salad between plates, top with the grilled salmon, and spoon over the salsa verde sauce.

Tips & Variations

Use fresh lemon juice instead of orange for a sharper flavor.
Swap kale for spinach or Swiss chard if preferred.
Add a pinch of smoked paprika to the chickpeas for a smoky twist.
For extra crisp skin, pat the salmon dry before marinating.

Storage

Store any leftover smashed chickpea salad and salmon separately in airtight containers in the fridge for up to 2 days. Reheat the chickpea salad gently in a pan with a splash of water to prevent drying. Reheat salmon briefly to avoid overcooking, or enjoy cold in salads.