Serves: 4
Ready in: 20 mins 

Ingredients

• 1 tbsp runny honey
• 1 tsp mustard
• 2 tbsp olive oil, plus extra for drizzling
• 4 x Co-op Salmon Fillets
• 2 x 180g packs Co-op Tenderstem Broccoli
• 2 garlic cloves, finely chopped
• 2 x 400g tin chickpeas, drained and rinsed
• 1 lemon, zested and juiced
• 10-12 slices of pickled beetroot, chopped
• 16-18 black olives, halved

Method

1. Preheat the oven to 200°C/180°C fan/gas 6. In a small bowl, mix the honey and mustard with 1 tbsp of the oil until combined. Put the salmon fillets on a lined baking tray, then brush with the honey and mustard mixture. Nestle the Tenderstem broccoli around the salmon, drizzle the broccoli with a little oil, season then bake in the oven for 12-15 mins, until the fish is cooked through.
2. Meanwhile, heat the remaining oil in a pan. Add the garlic and cook for 1 min to soften. Add the chickpeas and lemon zest and juice, stir and cook for a couple of mins more until warmed through. Gently fold through the chopped beetroot and olives, then serve with the salmon and broccoli.