Description
A vibrant and healthy dish featuring tender grilled salmon glazed with a zesty orange marinade and topped with a fresh parsley salsa verde. Served alongside a flavorful smashed chickpea salad with roasted red peppers and kale, this recipe offers a perfect balance of protein, greens, and tangy zest, ideal for a nutritious weeknight dinner.
Ingredients
Scale
Salmon and Marinade
- 3 tsp olive oil, divided
- Zest and juice of 1 orange
- 2 skin-on salmon fillets
Salsa Verde
- Small bunch of parsley
- 1/2 tbsp Dijon mustard
- 1 shallot, finely chopped (divided)
- 1/2 tbsp red wine vinegar
- 1 tsp olive oil
- Splash of water (optional)
Smashed Chickpea Salad
- 400g can chickpeas, drained
- 2 roasted red peppers from a jar, chopped
- 50g kale
- 1 tsp olive oil
- Seasoning (salt and pepper) to taste
- Splash of water
Instructions
- Prepare Marinade and Marinate Salmon: Heat the grill to high. In a small bowl, whisk together 1 tsp olive oil, orange zest, a splash of orange juice, and season with salt and pepper. Place the salmon fillets skin-side down on a non-stick baking tray and pour the marinade over them. Allow to marinate at room temperature while you prepare the other components.
- Make Salsa Verde: 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 the ingredients until you have a thick sauce, adding a splash of water as needed to loosen the mixture to desired consistency.
- Prepare Smashed Chickpea Salad: Heat 1 tsp olive oil in a frying pan over medium heat. Add the remaining half of the finely chopped shallot and fry for about 5 minutes until softened and fragrant. Add the drained chickpeas and season with salt and pepper. Increase the heat and stir continuously until the chickpeas develop a slight crispness on the outside. Roughly mash the chickpeas in the pan, then stir in the chopped roasted red peppers and kale. Add a splash of water and cover the pan, allowing the kale to wilt. Keep this mixture warm while you cook the salmon.
- Grill the Salmon: Place the marinated salmon under the preheated grill and cook for 4-6 minutes, depending on thickness, until cooked through and flaky to your liking.
- Serve: Divide the smashed chickpea salad between plates, top with the grilled salmon fillets, and spoon over the fresh parsley salsa verde. Serve immediately.
Notes
- Ensure not to overcook the salmon; it should remain moist and flaky.
- The salsa verde can be made ahead and refrigerated for up to 24 hours.
- For a spicier kick, add a pinch of chili flakes to the salsa verde.
- Substitute kale with spinach if preferred.
- Use fresh roasted red peppers for enhanced flavor if available.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Keywords: salmon, salsa verde, grilled salmon, chickpea salad, healthy dinner, Mediterranean diet, quick recipe, smashed chickpeas, roasted peppers, kale salad
