Salmon with Citrus Chickpea, Mushroom and Celery Salad

 

Umami mushrooms, fresh fish, sharp citrus and bright celery: Salmon with Citrus Chickpea, Mushroom and Celery Salad offers all the delights of summer! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #salmon #salad #chickpeas

 

 

Salmon with Citrus Chickpea, Mushroom and Celery Salad

Serves 4

 

Ingredients

4 skin-on salmon fillets or 8 sardines, cleaned

3tbsp extra-virgin olive oil, plus extra for drizzling

sea salt

1x400g tin chickpeas, drained and rinsed

100g fresh button mushrooms, thinly sliced

1 stick fresh celery with leaves, thinly sliced

2tbsp juice from a fresh orange or lemon

 

Method

1 Drizzle the fish with olive oil and sprinkle with sea salt. Fry in a large, non-stick frying pan over a medium heat for 3-5 minutes each side (depending on thickness), starting on the skin side. You’ll need to cook these in two batches.

2 Meanwhile, combine chickpeas, mushrooms and celery. Toss with the 3tbsp olive oil and orange juice. Season well and serve immediately with the fish.