Name: Salmon with warm chickpea, pepper & spinach salad
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: 1 large red pepper , quartered and deseeded -; zest and juice ½ small lemon -; pinch smoked paprika (we used sweet smoked paprika) -; 1 tbsp extra-virgin olive oil -; 100g bag young leaf spinach -; 2 x 140g (2 x 5oz) skinless salmon fillets -; 400g can chickpeas -

Salmon with warm chickpea, pepper & spinach salad

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Salmon with warm chickpea, pepper & spinach salad

1. 1 large red pepper , quartered and deseeded -

2. zest and juice ½ small lemon -

3. pinch smoked paprika (we used sweet smoked paprika) -

4. 1 tbsp extra-virgin olive oil -

5. 100g bag young leaf spinach -

6. 2 x 140g (2 x 5oz) skinless salmon fillets -

7. 400g can chickpeas -

How to cook deliciously - Salmon with warm chickpea, pepper & spinach salad

1. Stage

Heat the grill. Squash the pepper quarters flat and grill for 5 mins or until well blackened. Leave the grill on, then transfer the peppers to a bowl, cover with cling film and leave to cool slightly before peeling off the skins and cutting the flesh into strips.

2. Stage

Make the dressing by whisking together the lemon zest, juice, smoked paprika, olive oil and seasoning. Toss half the dressing with the spinach leaves and divide between 2 bowls.

3. Stage

Season the salmon and grill for 5 mins or until just cooked through. Meanwhile, heat the chickpeas in their canning liquid in a saucepan for 3-4 mins. Drain well, then mix with the remaining dressing and strips of pepper. Spoon over the spinach and top with the salmon to serve.