Pan-fried Salmon With Tenderstem Broccoli & Crispy Chickpeas

Preheat the oven to 200°C/ 180°C fan.

Drain the chickpeas and pat dry with kitchen paper, you can remove the skins if you prefer. Place on a greaseproof lined baking tray. Toss with olive oil, paprika and season. Roast for 20-25 minutes.

Mix all the dressing ingredients together in a small bowl.

Bring a pan of boiled water to a simmer. Add the tenderstem broccoli to a steamer and steam with the lid on for about 2 minutes until al-dente.

While the tenderstem broccoli steams, heat 1 tbsp of olive oil in a non-stick frying pan. When hot add the salmon, skin side down. Pan fry on a medium heat for about 4 minutes until crisp. Flip and cook for 2 minutes or until cooked through. Remove from the pan and set aside.

Drain the tenderstem broccoli, pat dry and plate. Add slices of avocado and toss with the dressing. Top with crispy chickpeas and salmon.