Express salmon with winter vegetables

Name: Express salmon with winter vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Chickpeas; 500 g Savoy cabbage; 1 stalk of leeks; 1 Fennel Tuber; 600 g Salmon fillet; 7-10 Tbsp a little + 3 tablespoons olive oil; 7-10 Tbsp salt, chili flakes; 7-10 Tbsp grated peel and juice of 1 organic lemon

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Chickpeas
500 g Savoy cabbage
1 stalk of leeks
1 Fennel Tuber
600 g Salmon fillet
7-10 Tbsp a little + 3 tablespoons olive oil
7-10 Tbsp salt, chili flakes
7-10 Tbsp grated peel and juice of 1 organic lemon

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Drain the chickpeas. Clean, wash and cut cabbage into pieces. Clean, wash and cut leek and fennel into rings or strips.
2
Rinse the fish, dab dry and place in an oiled dish. Sprinkle with 1 tablespoon of oil, season with salt, chilli and lemon peel. Bake in the oven for about 15 minutes. Steam vegetables in 2 tablespoons of hot oil for about 5 minutes.
3
Chick peas, 1⁄8 Add l water and lemon juice, bring to the boil. Season with salt and chili. Cut the fish into pieces and arrange on top.