Melted Feta Pomodoro Salmon Bowls

• 份量: Serves 2 at approx 575kc
• 总时间: 5 minutes

配料

2 salmon fillets

1 tsp olive oil

½ red onion, finely sliced

200g cherry tomatoes, halved

1 garlic clove, minced

Splash of water (for deglazing)

1 tbsp capers

60g kalamata olives, halved

½ tsp chilli flakes

1 x 400g tin chickpeas, drained

60g feta, crumbled

Small handful fresh basil, torn

150g thick yoghurt

Zest and juice of ½ lemon

½ tsp garlic granules

Pinch of salt

步骤

Cook the salmon fillets in a large frying pan with the olive oil over a medium-high heat, turning to brown evenly, until just cooked through, around 3–4 minutes. Remove and set aside.

In the same pan, add the red onion, cherry tomatoes and garlic. Cook for 1–2 minutes until starting to soften, then deglaze with a splash of water, scraping up any flavour from the base. Stir through the capers, olives and chilli flakes.

Add the chickpeas, Simmer briefly, pressing the tomatoes with the back of a spoon to create a thick pomodoro-style sauce.

Turn off the heat and crumble through the feta and torn basil so it softens and melts into the sauce.

Mix the yoghurt with lemon zest, lemon juice, garlic granules and salt.

Spread the lemon yoghurt into bowls, spoon over the melted feta chickpea pomodoro, and finish with the salmon on top.