Step 1

Preheat the oven to 220°C/425°F/gas

Step 2

Place a large sheet of thick tin foil in a roasting tray, leaving half overhanging. First make your sauce. Drain the peppers and place in a blender with the almonds, most of the chickpeas, juice and all (reserving a few for sprinkling), and the parsley stalks, reserving the leaves, then blitz until smooth. Season to perfection, then spoon into the centre of the foil in the tray.

Step 4

Finely slice the chorizo. Use a large sharp knife to slice two 1cm-deep cuts into the skin side of the salmon, then stuff in the remaining herb leaves. Scatter the chorizo and the remaining chickpeas over the sauce (like you see in the picture), then sit the salmon on top. Season with a small pinch of sea salt and black pepper, and drizzle with a little olive oil. Fold in the foil overhang, and twist the edges to seal. Bake at the bottom of the oven for 15 minutes, or until the salmon is beautifully cooked through. Delicious served with an extra portion of steamed or roasted seasonal veg on the side.