Spiced salmon with chickpeas and spinach recipe

Method

• Step-by-Step Method for Spiced Salmon with Chickpeas and Spinach
• Thaw frozen salmon fillets in the refrigerator or under cold running water until fully defrosted
• Pat salmon fillets dry with paper towel to remove surface moisture
• Rub each salmon fillet with a mixture of chipotle chilli, smoked paprika paste, and a little olive oil
• Set salmon fillets aside to marinate briefly while preparing other ingredients
• Preheat oven to 200°C (fan) or 220°C (conventional)
• Drizzle cauliflower florets with olive oil and sprinkle with half the curry powder
• Place cauliflower on a lined baking tray and roast for 20 minutes, turning halfway, until golden and tender
• While cauliflower roasts, heat olive oil in a large non-stick frying pan over medium heat
• Add finely chopped onion to the pan and sauté until soft and translucent
• Add drained chickpeas and remaining curry powder to the onion, stirring to coat and warm through
• Add spinach to the pan in batches, stirring gently until just wilted and mixed evenly with chickpeas and onion
• Season the chickpea-spinach mixture with half the lemon juice and a pinch of salt if desired
• Meanwhile, heat a non-stick pan or grill pan over medium-high and brush lightly with olive oil
• Add marinated salmon fillets skin-side down, cooking for 3–4 minutes until skin crisps
• Flip salmon carefully and cook a further 2–3 minutes until just cooked through
• Adjust cooking time based on fillet thickness for optimal doneness
• To serve, divide chickpea-spinach mixture between four plates
• Top each plate with roasted cauliflower and a salmon fillet
• Spoon Greek yogurt alongside and drizzle with lemon juice
• Garnish with fresh coriander leaves and lemon wedges