LOCAL CHEF RYAN BROKENBROW'S RECIPE
Chickpea, Kale and Red Pepper Salmon Bake
I have become such a fan of one-pot or pan dishes in recent months. One reason is I dislike washing up (!) but the main reason is that by using just one pan, all the flavour is kept in and together. This healthy one tray salmon bake is deliciously fragrant and packed full of veggies and a little heat from the chilli pesto. Served with a little cooling ‘Cheat’s Garlic Aioli’ on the side.
Ingredients
- 2 packs x 260g Salmon Fillets (4 fillets in total)
- 2 x 400g Tinned Chickpeas
- 190g jar x Co-op Italian Chilli Pesto Sauce
- 25ml x Balsamic Vinegar
- 50g x Kale
- 2 x Red Peppers
- ½ x Courgette
- 1 x White Onion
- 4 x Garlic Cloves
- Seasoning
- Olive Oil
- 70g x Mayonnaise
- ½ x Lemon
- 1 tsp x Dijon Mustard
Robalina Albarino, Spain
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Heat oven 200C/180C Fan/gas mark 6.
Slice the onion and fry it in the baking tray with a little olive oil, until soft.
Then add the sliced red pepper, olives, courgette and cook for a couple of minutes.
Add the chickpeas, pesto and balsamic vinegar and give everything a good mix.
Check seasoning
Then add the kale, mix in and place the salmon fillets in the pan, push down slightly. Bake for 20-25 minutes.
When the salmon is baking, make your Cheat’s Aioli by crushing the garlic and mixing it with mayonnaise, lemon juice, seasoning, mustard and a splash of olive oil.
Garnish the finished bake with lemon wedges and some fresh parsley.
