Sunday supper: Salmon Pouches with Red Peppers and Chickpeas

Serves 2.

From "One: Simple One-Pan Wonders" by Jamie Oliver (Flatiron, 2023). "Salmon is one of the most common fish that we buy, so I wanted to share one of my favorite cooking methods for it," Oliver writes. "By creating a foil parcel, you not only beautifully steam the fish but also impart wonderful flavor from exciting ingredient combos, giving you a satisfying meal in just 15 minutes of oven time. Treat this recipe as a principle, have a go, then why not come up with your own combos?"

• 8 oz. jarred roasted red peppers

• 1/4 c. smoked almonds

• 1 (15-oz.) can of chickpeas

• 1/2 bunch (about 1/2 oz.) Italian parsley

• Sea salt and freshly ground black pepper, to taste

• 2 (5-oz.) salmon fillets, skin on, scaled, bones removed

• Extra-virgin olive oil

Directions

For the sauce, drain the peppers and place in a blender with the almonds, most of the chickpeas with their juices (reserve a few for sprinkling), and the parsley stalks, reserving the leaves, then blitz until smooth. Season with salt and freshly ground pepper to taste. Finely slice the chorizo; set aside.

Preheat oven to 425 degrees. Place a large sheet of thick aluminum foil in a roasting pan, leaving half overhanging. Spoon the sauce into the center of the foil. Using a large sharp knife, slice two 1/2-inch-deep cuts into the skin side of the salmon; stuff in the remaining parsley leaves.