Salmon with chickpeas and lentils

This smart 30 minute supper from Simon Rimmer is perfect for casual midweek entertaining
By Simon Rimmer
Salmon with chickpeas and lentils
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 4 x 175 g fillets of salmon, with skin

For the sauce

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1/2 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 4 tomatoes, finely chopped
  • 100 g cooked puy lentils, from a can, drained
  • 100 g cooked chickpeas, from a can, drained
  • 300 ml chicken stock
  • 30 g flaked almonds, toasted
  • 1 small bunches flat-leaf parsley, roughly chopped

For the stock

  • 5 white peppercorns
  • 1 large cloves garlic, halved
  • 1 bay leaf
  • 1 lime, halved


1. To make the sauce, heat the oil in a deep frying pan, add the onion and garlic and gently fry until softened, stirring occasionally. Stir in the cinnamon, coriander, cumin and turmeric and cook for 30 seconds, stirring all the time. Tip in the tomatoes, lentils, chickpeas and stock and cook over a medium heat, without a lid, until the tomatoes break down and the liquid reduces by about one-third and thickens slightly. This should take about 15 minutes.

2. While the sauce is simmering, make the stock. Pour about 400ml water into a deep, wide frying pan then add the peppercorns, the halved garlic clove, bay leaf and lime halves. Bring to a simmer. Place the fish in the stock the liquid should barely cover the fish, so add extra water if you need it. Poach in a covered pan for 7-10 minutes over a very gentle heat until the salmon is just cooked.

3. Season the tomato sauce to taste, then stir in the almonds and parsley. Divide this mixture between 4 plates. Remove the salmon fillets with a slotted spoon or spatula, let them drain, then lay each one on top of the sauce.

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