Salmon with warm chickpea, pepper & spinach salad

10-30 minutes 2 servings 600 kcal or less chickpea chickpeas everyday recipes fish recipes grilled recipes healthy recipes low-fat recipes mains midweek recipes quick red pepper red peppers salmon recipes spinach

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Source

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.