• 1 Salmon fillet
  • Handful fresh parsley (finely chopped)
  • Sea salt
  • Cracked black pepper
  • 1/4 Head of broccoli
  • 200g Chickpeas (120g drained weight)
  • 1tbsp Rapeseed oil
  • 1 Lemon (juice)
  • Handful spinach
  • 30g Feta cheese


  • Pre heat oven to 180˚c
  • Place the salmon fillet on a foil lined tin and sprinkle over half the chopped parsley and a pinch of salt and pepper. Bake in the oven for 15-20mins.
  • Put the broccoli on to steam, strain when al dente.
  • In a bowl stir together the chickpeas, other half of the parsley, rapeseed oil, lemon juice and a pinch of salt and pepper to taste.
  • Arrange the spinach on a plate, top with the chickpea mix, and scatter broccoli around the edge. Place the salmon fillet on the top and crumble over the feta cheese.

Protein: 39.7g

Carbs: 21.3g

Fat: 32.7g

Calories: 530

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