![Salmon with warm chickpea, pepper & spinach salad Salmon with warm chickpea, pepper & spinach salad](https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-229529_12-901324b.jpg?quality=90&resize=440,400)
Salmon with warm chickpea, pepper & spinach salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 1 large red pepper, quartered and deseeded
- zest and juice ½ small lemon
- pinch smoked paprika (we used sweet smoked paprika)
- 1 tbsp extra-virgin olive oil
- 100g bag young leaf spinach
- 2 x 140g (2 x 5oz) skinless salmon fillets
- 400g can chickpeas
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.