Pan-fried salmon with chickpea salad

Author: Kate Marsh

Photographer: Ian Wallace

Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

400g can corn sweetcornXkernels, drained

1 red onion, finely chopped

420g can chickpeagarbanzoXsgarbanzosX, drained, rinsed

⅓ cup finely chopped fresh coriandercilantroX

2 tablespoons 99% fat-free Italian dressing

cooking spray oil

4 x 150g salmon steaks

Instructions

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1 To make salad, in a bowl combine corn, onion, chickpeas, coriander and dressing. Set aside.

2 Spray a large frying pan with oil and place over a medium-high heat. Add salmon to pan and cook each side for 2 minutes (for medium), or until cooked to your liking.

3 Serve salmon atop chickpea salad with a large dollop of yoghurt (if preferred) and steamed green vegetables.

Variations

Make it gluten free: Use gluten-free dressing and if using yoghurt, make sure it is gluten free.
Marinate salmon in 1 tablespoon honey and 1 teaspoon salt-reduced soy sauce for at least 10 minutes before cooking.

Nutrition Info (per serve)

Calories 473 cal

Kilojoules 1980 kJ

Protein 41 g

Total fat 20 g

Saturated fat 6 g

Carbohydrates 30 g

Sugar 7 g

Dietary fibre 10 g

Sodium 450 mg

Calcium 130 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.