60 mins active prep time, 4 servings
Ingredients (included in delivery)
- 4 salmom fillets, skin on
- 400g chickpeas, drained
- 200g baby spinach leaves
- 250g cherry tomatoes
- 2 tbsp lemon juice
- 1 cup greek yoghurt
- lemon wedges to serve
Ingerdients (pantry items)
- 250g cooked rice
- 2 tbsp oil
- 1 garlic clove, thinly sliced
- 1/2 cup flaked almonds (optional)
What you'll need
Cooked rice, oil, garlic clove, flaked almonds (optional)
1. Fry salmon
Heat a large frying pan on high. Coat salmon in 1/2 of the oil. Fry for 2 minutes each side. Remove from the pan, cover with foil and rest for 2 minutes.
2. Cook chickpea mixture
Heat the remaining oil in a pan on high. Sauté chickpeas for 2-3 minutes, until golden. Add garlic, cook 30 seconds. Mix in spinach and tomatoes, stirring for 30 seconds or until spinach is just wilted. Remove from the heat, toss lemon juice through and season with salt & pepper to taste.
Toss chickpea mixture through rice. Top with salmon. Serve topped with dollops of yoghurt and a sprinkling of almonds.