Summer Nights- Salmon

I made this last night when it was really humid and after I just had a few days eating takeaway food and a lot of ice-cream, I wanted something a bit lighter but that would still feel me up so that I didn’t have to snack through the evening. This was perfect, the lemon juice in both the salmon and the warm salad made it taste light and refreshing.

I love salmon at all times of the year, but I feel it is best eaten in the summer and warm weather because it is so fresh. One of the main benefits of salmon is that it is rich in Omega 3 fatty acids which helps to maintain/lower blood pressure, this has benefits on your heart and lowers the chances of horrible things such as abnormal heart rhythms or heart attacks and strokes. However, salmon is not cheap and can be very hard to afford on a student budget; this meal makes it a tiny bit better as the salmon goes with relatively cheap foods such as chickpeas and pepper, which makes the extortionate price of salmon a little less hard hitting. I bought the ingredients for this from Tesco and it came to a total of £6.60 for both servings.

I made this meal to serve 2 people

It took only 10 minutes to make this meal.

INGREDIENTS:

Low calorie cooking spray

2 salmon fillets

400g can of chickpeas

1 pepper, sliced (I had half a red pepper left so I used ½ a red and ½ a yellow)

Handful of mange tout (optional), chopped

Handful of baby corn (optional), chopped * you can just throw in any veg you have around

2 handfuls of spinach

Lemon juice

Paprika

Salt and pepper

STEP BY STEP:

1) Heat 2 medium frying pans over a medium heat and spray with low calorie cooking spray

2) In one pan place the salmon fillets, cover each salmon fillet with a tablespoon of lemon juice and a teaspoon of paprika. Season with pepper. (These are rough measurements and I would probably put a little more paprika)

3) In the other pan, pour in the chickpeas and their water. Add in the pepper, mange tout and baby corn. Season with salt and pepper. Cook until the water begins to evaporate

4) After 5 minutes of cooking the salmon, turn the fillets over and sprinkle with a little more lemon juice and paprika if you would like.

5) Once the water from the chickpeas has reduced add in the spinach and fry for a further 2 minutes

6) Serve with the salmon on top of the chickpea and vegetable mixture.

NUTRITIONAL INFORMATION:

Calories carbohydrates Protein Fats

532 37.9g 40.5g 22g