Name: Cajun-Style Salmon with Saucy Chickpea, Tomato, Pepper & Cilantro Bake
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 3 (398 ml) cans garbanzo beans (chickpeas); 3 green bell peppers; 1 ½ (680 g) jars marinara sauce; 1.02 kg salmon fillet; 3 yellow bell peppers; black pepper; Cajun seasoning; extra virgin olive oil; salt

Cajun-Style Salmon with Saucy Chickpea, Tomato, Pepper & Cilantro BakeCajun-Style Salmon with Saucy Chickpea, Tomato, Pepper & Cilantro Bake — a 40-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 small bunch cilantro

3 (398 ml) cans garbanzo beans (chickpeas)

3 green bell peppers

1 ½ (680 g) jars marinara sauce

1.02 kg salmon fillet

3 yellow bell peppers

black pepper

Cajun seasoning

extra virgin olive oil

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Trim, seed, and small dice bell peppers. Divide between two large baking dishes.

Drain and rinse chickpeas. Add to the baking dishes with the bell peppers along with marinara sauce, water, and spices; stir to combine.

Place baking dishes in the oven (it doesn't have to be fully heated) and bake, stirring halfway through, until peppers and chickpeas are tender, about 20 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat salmon dry with paper towels and place, skin-side down, on a plate. Season the top side of the salmon with spices.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add salmon, skin-side down, and cook, flipping once, until skin is crispy and flesh is opaque, 3-4 minutes per side. Transfer to a clean plate, loosely cover with aluminum foil, and set aside.

While the salmon is cooking, shave cilantro leaves off the stems; discard stems and mince the leaves.

When the peppers and chickpeas are done, remove from the oven. Add cilantro and stir to combine.

To serve, divide saucy chickpeas and salmon between plates. Enjoy!

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