Salmon with warm chickpea, pepper & spinach salad recipe

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

Method

  • 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.

  • 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.

  • 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.

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