Salmon With Buttered Chickpeas and Rainbow Chard
Crispy skinned pan fried salmon on top of simply buttered chickpeas and rainbow chard. Just 5 ingredients, and ready in less than 20 minutes.
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Ingredients
- 2 tablespoons olive oil
- 200 grams rainbow chard
- 800 grams chickpeas tinned or canned
- 20 grams butter
- 2 salmon fillets
Instructions
- Put one tablespoon of oil in a saucepan over a medium heat. Chop the rainbow chard into 1-2 inch pieces and add to the pan. Sauté for 1-2 minutes.
- Add the chickpeas (if you have 2 tins, drain one. Pour the water from the other into the pan along with the chickpeas). Cook for another 2-3 minutes, stirring regularly.
- Add the butter to the chickpeas. Stir until melted in, then taste before seasoning with salt and pepper. Turn the heat down to low before cooking the salmon.
- Put the remaining tablespoon of oil into a frying pan over a medium heat. Season the salmon with salt then put them skin side down in the pan. Cook for 5 minutes before flipping and cooking for another 30 seconds.
- To serve, spoon the chickpeas into bowls then top with the salmon.
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