Roasted salmon, chickpea and asparagus salad

An easy anti-inflammatory dinner that actually keeps you full and energised.

This oven-baked salmon (or trout) is served with crispy paprika chickpeas, roasted asparagus, fresh rocket, tomatoes and beetroot sauerkraut for gut support. Finished with an olive oil salad dressing

• Salmon/Trout → Rich in omega-3 fats for inflammation support, mood, and hormone balance.

• Chickpeas → Provide fibre and slow-release carbohydrates to stabilise blood sugar.

• Asparagus & Rocket → Support liver detox pathways and gut health.

• Beetroot Sauerkraut → Fermented for beneficial bacteria; beetroot supports methylation and circulation.

roasted salmon, chickpea and asparagus salad

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Ingredients (Serves 2)

For the Salmon/Trout

• 2 salmon or trout fillets

• 2 tsp extra virgin olive oil

• ½ tsp sea salt

• ½ tsp black pepper

• 1 tsp fresh lemon juice

For the Paprika Chickpeas

• 1 tin or jar of cooked chickpeas (rinsed and drained)

• 2 tsp extra virgin olive oil

• 1 tsp paprika

• ½ tsp sea salt

For the Asparagus

• 200g asparagus (woody ends trimmed)

• 1 tsp extra virgin olive oil

• 1/2 tsp sea salt

For the olive oil Dressing

• 1 tsp Dijon mustard

• 1 tsp tahini

• 1 tbsp apple cider vinegar

• 1 tbsp fresh lemon juice

• 2 tbsp extra virgin olive oil

• ¼ tsp sea salt

• ¼ tsp dried oregano

To serve - per person

• handful of rocket

• 1 tomato, sliced

• 1 tbsp sauerkraut

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Method

1. Preheat oven to fan 180
   Line two baking trays with parchment paper.

2. Pat the chickpeas dry thoroughly. Toss with salt, paprika and olive oil. Spread evenly on a tray and bake for 25–30 minutes, shaking halfway, until lightly crisp and golden.

3. Place the salmon fillets on the second tray. Drizzle with olive oil and lemon juice, then season with sea salt, pepper and optional herbs. Bake for 12–15 minutes, depending on thickness, until just cooked through and flaky.

4. Add asparagus to the tray for the final 12 minutes of cooking. Drizzle with olive oil and sprinkle with sea salt. Roast until tender but still vibrant.

5. In a small bowl, whisk together all the ingredients except the olive oil. Slowly whisk in the olive oil until smooth and lightly creamy.

6. Add rocket, cherry tomatoes and beetroot sauerkraut to your serving plates. Top with roasted asparagus, paprika chickpeas and salmon. Drizzle generously with the olive oil dressing just before serving.

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Apple cider vinegar
Tahini