Mediterranean salmon and chickpea bake

I talk about balance a lot when it comes to nutrition, and this is one of those meals that is almost textbook. Aside from delivering a good balance of healthful fibre, fats, protein, and complex carbs, it is an extremely quick and simple recipe to make that only requires a few ingredients. This is my absolute go-to when I want something quick and wholesome and it tends to be a crowd-pleaser too.

This recipe yields large serves, so if you add another piece of fish it can easily serve three (like I have here). If you’re cooking for 4 simply add half a can of extra chickpeas and a few more olives and tomatoes.

Serves: 2 | Time: 20

Ingredients:

2 salmon fillets (add 3 for an extra serve)
2 tsp Olive oil 
1 small punnet of cheery/grape tomatoes 
12 olives 
1 can chickpeas (low salt) 
1 large handful roughly chopped parsley
1/4 tsp each dried onion and garlic powder
Pinch salt and pepper 
Pinch of dried oregano
Squeeze of lemon juice 

Method:

• Pre-heat oven to 425 F (~220 C) and line a sheet tray with parchment paper

• In the tray add the drained chickpeas with the whole olives, whole tomatoes, the seasonings, and combine until everything is coated.

• Season the salmon fillets separately with salt and pepper and oregano

• Arrange the salmon in the pan (skin down) with the other ingredients surrounding and squeeze a wedge of lemon juice on the whole tray

• Bake in the over uncovered for 12-15 minutes or until salmon is cooked (this may depend on the size of your fillets)

• Serve with fresh parsley and a wedge of lemon.