Salmon in a bag

• porcje: 2 servings
• całkowity czas: 25 minutes

Składniki

½ x 460g jar of roasted red peppers

15g smoked almonds

1 x 400g tin of chickpeas

½ a bunch of flat-leaf parsley (15g)

30g higher-welfare chorizo

2 x 150g salmon fillets, skin on, scaled, pin-boned, from sustainable sources

olive oil

Wskazówki

Preheat the oven to 220°C/425°F/gas 7. Place a large sheet of thick tin foil in a roasting tray, leaving half overhanging.

First make your sauce. Drain the peppers and place in a blender with the almonds, most of the chickpeas, juice and all (reserving a few for sprinkling), and the parsley stalks, reserving the leaves, then blitz until smooth. Season to perfection, then spoon into the centre of the foil in the tray.

Finely slice the chorizo. Use a large sharp knife to slice two 1cm-deep cuts into the skin side of the salmon, then stuff in the remaining herb leaves. Scatter the chorizo and the remaining chickpeas over the sauce (like you see in the picture), then sit the salmon on top. Season with a small pinch of sea salt and black pepper, and drizzle with a little olive oil. Fold in the foil overhang, and twist the edges to seal. Bake at the bottom of the oven for 15 minutes, or until the salmon is beautifully cooked through.

Delicious served with an extra portion of steamed or roasted seasonal veg on the side.

Wartości Odżywcze

• Kalorie: 507
• Tłuszcz Całkowity: 26.8 g
• Tłuszcz Nasycony: 5.1 g
• Sód: 0.5 g
• Węglowodany Całkowite: 22.4 g
• Błonnik Pokarmowy: 7.4 g
• Cukry Całkowite: 3.9 g
• Białko: 42.9 g