This recipe is inspired by one of my trips to the Greek islands where the people are down to earth and the food is fresh, simple and absolutely delicious. This dish is packed with flavour and perfect for a light and easy post-work day meal.

Ingredients

For the salmon

2 salmon fillets

Olive Oil

Salt & pepper

1 lemon, sliced

For the salad

400 grams chick peas

1/2 red onion

1/2 cucumber

Good handful of ripe grape tomatoes

200 grams feta cheese

2 cloves garlic

Generous handful of dill

Olive oil

White wine vinegar

Salt & pepper

Method

Preheat oven to 180C and line a baking tin with foil. Remove any excess moisture from the fish with a paper towel.

Place salmon in baking tin, drizzle lightly with olive oil and season. Place lemon slices on top of salmon.

Bake in preheated oven, uncovered, for 20 minutes until cooked through but still a bit pink in the centre.

In the meantime, rinse the chickpeas and place in a large mixing bowl. Finely dice the onion and the garlic. Remove the seeds and chop the cucumber into bite size pieces. Half the grape tomatoes.

Combine all and add a generous glug of olive oil and 2-3 tablespoons of white wine vinegar. Roughly chop the dill and add to the bowl then crumble the feta on top.

Season with salt and pepper to taste and toss. Transfer to serving dish.

Remove the salmon from the oven when ready and enjoy!