Salmon with Spinach & Pea Houmous

Prepare the salmon and houmous in advance.

INGREDIENTS

• 4 salmon fillets, skin removed
• 3 tbsp extra virgin olive oil + 1 tsp to drizzle
• 400g can chickpeas, drained
• 1 tbsp tahini
• Juice 1 lemon
• 1 clove garlic
• 100g baby spinach leaves
• 75g frozen peas, defrosted
• 1 ¼ tsp LoSalt
• 50g rocket
• 150g radishes, thinly sliced

METHOD

1. Preheat the oven to 200°C, gas mark 6.
2. Place the salmon on a parchment lined baking tray, season with black pepper and drizzle with 1 tsp oil.  Bake for 12-15 minutes.
3. Meanwhile, place the chickpeas, tahini, juice ½ lemon, garlic, 50g spinach, peas, 2 tbsp oil and 1 tsp LoSalt in a food processor and blitz to give a coarse paste.
4. Mix the remaining spinach with the rocket.  Whisk the remaining 1 tbsp oil and lemon juice together with the ¼ tsp LoSalt and mix into the salad with the radishes.
5. Serve the salmon on a bed of houmous with the salad on the side.