Festive recipe: Seasonal Sticky Salmon with Roasted Sprouts

This is warming, tasty dish for the colder winter months.  The sprouts add a festive touch that makes this perfect for serving as a lighter alternative to traditional Christmas and New Year dishes!sticky-maple-with-sprouts-and-chickpeas-3


2 BigFish Brand Salmon fillets with Sticky Maple marinade

1 bag fresh Brussels sprouts, outer leaves removed, halved

1 tin cooked chickpeas, rinsed and drained

1 tbsp olive oil

1 tsp paprika

3 cloves garlic

Sea salt and fresh black pepper, to season


1.  Pre-heat oven to 190°C (Gas Mark 5)

2. Place the sprouts, chickpeas, oil, whole garlic cloves and paprika in a plastic bag with a pinch of salt and pepper. Seal the bag and gently shake until everything is covered with the seasoning and oil and put the contents in a roasting tin.

3. Remove all packaging from the salmon fillets and loosely wrap in lightly oiled tin foil. Place on a baking tray and then put both tins in the oven for 30-40 minutes.  Ovens vary, so check whether the salmon is cooked after 30 minutes.  The vegetables should take around 40 minutes and are ready when the sprouts are starting to turn a nice golden colour at the edges.

4. Serve on warmed plates with the salmon fillet on top of a generous portion of vegetables