Spiced salmon with chickpeas and spinach recipe

30 minutes
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.
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  • 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


  • 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.

Frozen Salmon Products