Roasted salmon with prawn and chickpeas ‘pil pil’

Heat a large pan and add the olive oil. Add the garlic and cook gently for a few minutes until just starting to turn golden. Add the chilli flakes and smoked paprika and stir then add the onion and cook for 3-4 minutes until everything is fragrant and the onion is starting to caramelise. Add the white wine to deglaze the pan and when the white wine has reduced by half, add the stock and tomato puree. Allow to come to the boil, then lower the heat, add the chickpeas and simmer for 25 minutes, stirring occasionally, until thickened.

Next, add prawns and cook out for 2 minutes, then add the lemon juice, lemon zest and parsley and stir through. Check the seasoning, adjusting with salt and pepper, then remove from the heat.

When the prawns go into the chickpeas, heat a non-stick frying pan on a high heat. Add the olive oil, then gently place the salmon in the pan skin side down. Immediately lower the heat to medium and cook the fish for 3 to 4 minutes without moving it, so the skin goes golden brown. Then flip the fish over, and cook for 3-4 minutes until cooked through, regularly basting the fish in the olive oil. Then remove from the heat.

Spoon some prawn and chickpea mix into serving bowls, garnish with some chopped parsley, and add the salmon fillets on top.