This Salmon and ‘Nduja Chickpeas is ready in under 15 minutes and tastes like a restaurant dish. It's perfectly balanced with a spicy, meaty pop of ‘Nduja. Quick, simple, and packed with flavour, it's perfect for your next midweek meal. It's also a good source of protein, which is great for your health!
Heat the olive oil in a pan over medium heat. Sauté the minced garlic and chopped shallot for 2 minutes until softened.
Add the cherry tomatoes and cook for 5 minutes until they blister and soften. Stir in the ‘Nduja paste, then add the chickpeas, olives, and spinach. Cook for 4 more minutes.
Add a handful of fresh basil and squeeze in lemon juice to taste. Season with salt and black pepper.
In a separate pan, heat oil over medium-high heat. Season the salmon and cook skin-side down for 4 minutes until crispy. Flip and cook for 2 minutes until just cooked through.
Serve the chickpeas, top with salmon, and garnish with extra fresh basil.
For extra flavour, use chorizo instead of ‘Nduja paste.