Rosemary Spiced Salmon & Chickpeas With Kale & Quinoa

by Abdul Ahad on January 03, 2022

This is by far my favourite dish i've made in a while, so I really hope you enjoy it as much as my family & I did!

X Love lilly X


Cooking Time: 20 mins

Serves 2


Chickpeas (1 tin)

2 pieces salmon fillet

cavolo nero (kale)

Organic broccoli

1 avocado

cajun spice


All purpose seasoning

1/2 vegetable stock

sea salt

1 lemon

mixed dried herbs




1. Measure 1 cup of quinoa to 2 cups of water

2. Add 1/2 vegetable stock cube to the boiling water

4. Place quinoa into a saucepan. Cover with the water and bring to the boil, adding a pinch of salt and pepper

5. Bring to simmer for 15 minutes as the quinoa cooks, intermittently stirring both

6. Test texture after 15 mins and continue to simmer or drain

7. Once drained and cooled, add a finely chopped avocado to the quinoa, mixing thoroughly to form a soft texture


While the quinoa is simmering, prepare the salmon in a griddle pan

1. Place 1 Tbsp coconut oil into the pan and pre heat

2. Add the salmon to the pan on a moderate heat and season with a generous amount of all purpose seasoning & cajun spice. Squeeze 1/2 lemon onto the salmon to allow the spices and flavours to cover the salmon (be careful as the heat may cause this to spit back)

3. Add a generous amount of rosemary and flip the salmon to cooking it throughout for approx 10-12 mins


1. open tin of chickpeas and rinse thoroughly

2. Add 1 Tbsp coconut oil to a frying pan

3. Once the coconut oil is heated on a medium heat, add chickpeas and cover with 2 Tbsp all purpose seasoning, 1 Tbsp mixed herbs and 1/4 squeezed lemon, continually stirring until all chickpeas are covered

4. Turn down to a low heat and cover, cooking the chickpeas for a further 10 mins


1. Boil the broccoli and cavolo nero in a saucepan of boiling water with a pinch of sea salt

Dish Up & Serve with a smile x