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Easy baked salmon with pea and mint houmous

Name: Easy baked salmon with pea and mint houmous
Yield: Serves 4
Cuisine: British recipes
Ingredients: 4 sustainable salmon fillets; Juice 2 lemons; 2 tbsp olive oil, plus a drizzle; Bunch fresh mint; 400g tin chickpeas, drained and rinsed; 200g frozen peas, defrosted; 2 tbsp tahini; 50ml greek yogurt; 150g rocket; 100g radishes, quartered

Published: 13 May 16
Updated: 18 Mar 24

You don’t have to sideline houmous for dipping – baked salmon sits atop a vibrant green version made from peas, chickpeas and fresh mint in this quick midweek recipe.

Browse more homemade houmous recipes.

Easy
April 2016

Test kitchen approved

Serves 4
Hands-on 20 min, oven 15 min

You don’t have to sideline houmous for dipping – baked salmon sits atop a vibrant green version made from peas, chickpeas and fresh mint in this quick midweek recipe.

Browse more homemade houmous recipes.

Gluten-free recipes

Nutrition: per serving

Calories: 609kcals
Fat: 39.2g (7.3g saturated)
Protein: 42.8g
Carbohydrates: 17.2g (3g sugars)
Fibre: 7.8g
Salt: 0.2g

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Ingredients

4 sustainable salmon fillets
Juice 2 lemons
2 tbsp olive oil, plus a drizzle
Bunch fresh mint
400g tin chickpeas, drained and rinsed
200g frozen peas, defrosted
2 tbsp tahini
50ml greek yogurt
150g rocket
100g radishes, quartered

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Method

Heat the oven to 200°C/ 180°C fan/gas 6. Put the salmon fillets in an oven tray, then squeeze over half the lemon juice, add a drizzle of oil and a few mint sprigs, then season with salt and pepper. Add 50ml cold water, cover the tray with foil, then bake for 13-15 minutes until the salmon is just cooked.
In a food processor, whizz the rest of the mint with the chickpeas, peas, tahini, yogurt and 2 tbsp oil. Season to taste and set aside. If you don’t have a food processor, coarsely chop the mint, then pound to a thick, coarse mash in a large pestle and mortar with the chickpeas, peas and tahini. Mix in the yogurt and oil.
Mix the rocket and radishes, then lightly drizzle with oil and the remaining lemon juice. Add salt and pepper. Serve the salmon with the pea and mint houmous and rocket salad.