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Ingredients (2 servings)
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400 g OCEAN SEA Lachsfilets ohne Haut
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400 g Zucchini
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400 g SOL&MAR Kichererbsen
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Olivenöl, Salz, Pfeffer, Paprikapulver
Preparation
- Wash the zucchini and cut into bite-sized cubes. Drain the chickpeas.
- Heat some olive oil in a pan and fry the zucchini cubes for about 5 minutes until golden brown. Add the chickpeas and fry briefly. Season with salt, pepper, and paprika powder, then remove from the pan.
- Pat the salmon fillets dry and season with salt and pepper. Heat a little oil in the same pan and fry the salmon for 3 to 4 minutes on each side until cooked through.
- Arrange the zucchini and chickpea vegetables on plates and place the fried salmon fillets on top.
