Salmon with warm chickpea, pepper & spinach salad
This wholesome grilled salmon dish is ready in just 20 minutes but makes a smart meal for two
- Prep: 5 mins
Cook: 15 mins
- Serves 2
- Easy
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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