Salmon Salad

 For the Parsley Dressing

20g Parsley, chopped 

2 Tbsp Capers, roughly chopped 

1 Tbsp Dijon Mustard

1 Garlic clove, crushed 

1 Lemon, zest and juice 

4 Tbsp Extra Virgin Olive Oil

Sea Salt and freshly ground Black Pepper

For the Salmon

400g Chickpeas

200g Cherry Tomatoes, halved 

400g Skinless Salmon, divided in two

1 Tbsp Rapeseed Oil

To Serve

100g Baby Spinach

6 Spring Onions, sliced

Preheat the oven to 200C

To make the Parsley Dressing

Add all the ingredients to a large mixing bowl then stir together and season with Salt and Pepper

Set aside

To make the Salmon

Drain the Chickpeas into a sieve, lightly rinse in cold water and give a little shake to get rid of any excess liquid

Tip into a roasting tin and stir in the tomatoes

Season with salt and pepper

Lay the Salmon on top

Season with Salt and Pepper and drizzle with the Rapeseed Oil

Cook for 12–15 minutes or until the fish is just cooked. 

Once cooked, use a fish slice to carefully transfer the Salmon fillets to a plate or tray then tip the rest of the roasting tin’s ingredients on top of the parsley dressing

Add the spinach and spring onions and mix well

You are just dressing the spinach leaves and are not looking to wilt them

Pile the salad onto 2 plates, then top each plate with a salmon fillet and serve.