Salmon with warm chickpea, pepper & spinach salad

Salmon with warm chickpea, pepper & spinach salad

  • Rating: 5 out of 5.14 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This wholesome grilled salmon dish is ready in just 20 minutes but makes a smart meal for two

Nutrition:
HighlightNutrientUnit
kcal481
fat25g
saturates4g
carbs26g
sugars7g
fibre7g
protein39g
low insalt1.02g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

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    Rating: 5 out of 5.14 ratings
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