One-Pan Golden Salmon, Chickpeas & Rice
Video
Ingredients
- 220 g salmon fillets, skinless
- 200 ml light coconut milk
- 90 ml stock, 1 chicken stock cube + water
- 1 tsp garlic, grated
- 1 tsp ginger, grated
- 1 tsp fish sauce
- squeeze lime
- 1 tsp turmeric
- ½ chilli, chopped finely
- 120 g chickpeas, drained weight
- 60 g basmati rice
Instructions
- In a casserole add: coconut milk, stock, turmeric, ginger, garlic, fish sauce, lime juice, chilli.
- Mix.
- Add chickpeas and rice. Mix.
- Bake in the oven at 200C for 25 mins.
- Remove from the oven and gently add the salmon. Season with salt and
- Bake for further 15 minutes.
- Remove from the oven and serve with lime wedges and chopped coriander.
Notes
- This one-pan salmon dish is high in protein, omega-3s, and fibre thanks to the salmon, chickpeas, and basmati rice.
- Light coconut milk keeps it creamy without being heavy, while turmeric, ginger, and chilli add warmth and a gentle kick.
- I used 220 g of salmon, which is about two small fillets. If your fillets are thicker, you may need to adjust the cooking time slightly.
- Serve with fresh lime wedges and coriander for a bright, fresh finish.