Pan Seared Salmon with Puttanesca Chickpeas

INGREDIENTS

• 4 Simply Better Fresh Organic Irish Salmon Darnes
• 1 Tbsp Simply Better Italian Extra Virgin Olive Oil
• 4 Shallots, diced finely
• 1 Pack Simply Better Irish Tomkin Tomatoes, sliced in halves
• 2 Garlic Cloves, crushed
• 1 Pack Simply Better Nocellera Olives, destoned and diced
• ½ Simply Better Red Chilli, diced
• 1 Carton Simply Better Organic Chickpeas
• 1 Tub Simply Better Handmade Puttanesca Pasta Sauce
• 50g Simply Better Barrel Aged Greek Feta, plus a little extra to garnish
• Handful of Fresh Basil Leaves, plus extra to garnish

For the Lemon Yogurt Base

• 300g Simply Better Authentic Greek Yogurt (0% Fat)
• 1 Tsp Simply Better Garlic & Herb Seasoning
• Juice & Zest of 1 Lemon
• Pinch of Simply Better Achill Island Sea Salt

METHOD

1. For the yogurt base, combine all the ingredients in a bowl and mix well. Set aside until needed.
2. Heat the olive oil in a frying pan over a high heat. Sear the salmon on all sides, then reduce the heat to medium and cook for a further 5–8 minutes until fully cooked.
3. While the salmon is cooking, heat another frying pan over a medium heat. Add a drizzle of oil to the pan and sauté the shallots, garlic and tomatoes for about 5 minutes until softened. Add the olives and chilli to the pan, cook for a further minute before adding the Puttanesca sauce and the chickpeas. Cook for a further 5 minutes to heat the chickpeas then remove from the heat and stir through the feta cheese and basil leaves.
4. To assemble, add a dollop of the lemon yogurt to a plate or wide rimmed bowl, spoon over the Puttanesca chickpeas and carefully place the salmon on top. Finish with some more crumbled feta and fresh basil leaves.