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    • Spiced salmon with chickpeas and spinach recipe

    Mark Sharron
    Easy
    30 minutes
    4
    Amount Per Serving: Calories 379; Fat 19g; Sugar 8g; Sodium 1.3g; Carbs 20.4g; Protein 33.5g; Fibre 7.8g
    This recipe is a real winner. It’s quick and easy, but packs in the flavour due to its spice mix. The salmon and cauliflower are seasoned with curry, and the dish is topped with a zesty yoghurt sauce.
    1 rating
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    Ingredients

    • 4 frozen salmon fillets
    • 1 tablespoon chipotle chilli
    • 1 tablespoon smoked paprika paste
    • Olive oil
    • 1 small onion, finely chopped
    • 1 cauliflower, broken into florets
    • 400g tin chickpeas, drained
    • 1 tablespoon medium curry powder
    • 350g spinach
    • 4 tablespoon Greek-style yoghurt
    • 1 lemon juiced
    • Lemon wedges
    • 5g fresh coriander leaves

    Method

    • 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.

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