Pre-heat the oven to 180C/160C fan/gas 4.
Place the salmon fillets on a tray lined with foil. Rub the chipotle chilli and smoked paprika paste to each fillet.
Season each fillet with salt and freshly ground black pepper too and drizzle with olive oil. Bake at 200C/180C fan/gas 6 for 15 mins until just cooked.
In a pan, add some olive oil and cook the onion. Place the tomato, curry powder, chickpea, cauliflower florets and 1/2 teaspoon of salt, cook until softened. Mix well.
Heat up another large pan, add water and stir through the spinach until wilter.
Divide the chickpea and spinach mixture between plates. Top with a salmon fillet.
Serving Suggestions: Serve with warm flat bread, a dollop of yoghurt, a squeeze of lemon juice and a sprinkling of coriander. Serve with lemon wedges and dressed leaves.