Crispy Salmon With Spicy Chickpea Ragù

Dice the red onion and garlic. Heat a frying pan over a medium heat and add a shot of olive oil. Add the onions and a pinch of salt. Cook for 4-5 mins before adding the garlic, caraway and fennel seeds and the chilli.

Cook for 9-10 mins until everything is looking jammy. Now tip in the passata and chickpeas (water and all) and bring to the boil. Reduce to a simmer and cook for 15 mins or so until the broth has reduced a little and the flavours have intensified. Season with salt and pepper and set aside.

Season the salmon with salt and heat a frying pan over a high heat. Once nice and hot, add a glug of oil and the salmon, skin-side down. Press down on the flesh to ensure the salmon skin makes even contact with the hot pan. Cook for 5-6 mins until the skin is super crisp, before flipping over, turning off the heat and allowing the residual heat of the pan to cook the fish through.

Finish the chickpeas with lots of chopped dill and lemon juice. Divide between warm bowls and top with a dollop of yoghurt and a piece of crispy salmon. Serve with lemon wedges.