Grilled salmon on beet purée

1. set the oven to 180°C with a thermo-heat.

2. rinse the salmon fillet in cold water and pat dry. Cut into two pieces.

3.Wrap the beets in aluminum foil and put them in the oven for about 30 minutes (until they soften).

4. meanwhile, put the canned chickpeas in a bowl. Add a clove of squeezed garlic and the juice of half a lemon.

5. put the salmon on aluminum foil previously greased with olive oil.
Season the fish: with salt, pepper, coriander, thyme, drizzle with olive oil and arrange on each piece of
2-3 slices of lemon.

6. take the beets out of the oven, peel, cut into small cubes and pour them into the bowl with the chickpeas.

7. put the fish in the oven preheated to 180°C for 10 minutes.

8.During this time, using a blender, blend all the purée ingredients to a creamy consistency.

* 2 servings