Another day, another batch recipe. This one pairs a Mob favourite, our everything-bagel salmon with herby, zingy chickpeas. It's protein packed and perfect for powering more meals throughout the week.
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Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Serves
6
For the Everything Seasoning:
Poppy Seed
White Sesame Seed
Black Sesame Seed
Garlic Powder
Onion Powder
Salt
For the Salmon
Skin-On Salmon Fillet
Chickpea
Reserved Chickpea Liquid
Green Pesto
Lemon
Olive Oil
Salt
Black Pepper
Unlock the remix meals
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Serves
6
For the Everything Seasoning:
Poppy Seed
White Sesame Seed
Black Sesame Seed
Garlic Powder
Onion Powder
Salt
For the Salmon
Skin-On Salmon Fillet
Chickpea
Reserved Chickpea Liquid
Green Pesto
Lemon
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
Unlock the remix meals
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 190°C. Mix all the everything seed mix ingredients together in a bowl.
Step 2.
Pat the salmon fillets dry, then press the flesh side of each fillet into the seed mix, coating all sides except the skin.
Step 3.
Drain the chickpeas, reserving the chickpea liquid. Using a vegetable peeler, peel half of the zest of the lemon.
Step 4.
Add the chickpeas and lemon zest into a baking tray, and stir the pesto through, adding a splash of the reserved chickpea liquid, until saucy. Place the salmon on top, seedy side up and transfer to the oven until cooked through, 7-10 mins (if you salmon fillets are thick, it will take a little longer).
Step 5.
Once the salmon is cooked to your liking, taste and season the chickpeas with some salt, pepper, or lemon juice - you're done! Leave to cool before storing.
The cooked salmon will keep in the fridge for 3–4 days and in the freezer for up to 3 months (defrost in the fridge overnight and reheat gently in a low oven or flake it cold into dishes to avoid drying out).
Eating it now? For a quick meal, enjoy with a fresh side salad, roasted veg, or rice.
Step 6.
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