Spiced salmon with chickpeas and spinach recipe

Spiced salmon with chickpeas and spinach recipe

7 ratings

This chipotle-topped salmon recipe is a real weeknight winner – it's quick, easy and vibrantly spiced. Flaky salmon is paired with curry-spiced cauliflower and chickpeas and drizzled with a zesty yogurt dressing. What's more, this fish dish is entirely gluten-free. See method

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 379 calories / serving
  • Healthy

Ingredients

  • 4 frozen salmon fillets, from a 550g pack
  • 1 tbsp chipotle chilli and smoked paprika paste
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 small head of cauliflower, trimmed and broken into florets
  • 400g tin chickpeas, drained, rinsed and patted dry with kitchen paper
  • 1 tbsp medium curry powder
  • 350g spinach
  • 4 tbsp 0% fat Greek-style yogurt
  • 1 lemon, ½ juiced, ½ cut into wedges to serve
  • 5g fresh coriander leaves, to serve
If you don't have cauliflower, try using broccoli

Each serving contains

  • Energy

    1585kj
    379kcal
    19%
  • Fat

    19g 26%
  • Saturates

    3g 15%
  • Sugars

    8g 8%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 20.4g Protein 33.5g Fibre 7.8g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with nonstick baking paper and place the frozen salmon fillets on top. Spread the chipotle chilli and smoked paprika paste on top of each, then bake for 20-22 mins until cooked through.
  2. Meanwhile, heat the oil in a large, lidded frying pan over a medium-high heat. Add the onion and cauliflower, cover and cook for 5 mins. Stir, re-cover and cook for another 3-5 mins until lightly browned. Add the chickpeas and curry powder, increase the heat to high and cook, uncovered, for 5 mins, stirring frequently, until the onions have turned a deep golden colour and the cauliflower has softened.
  3. Meanwhile, put the spinach in a colander and pour over boiling water to wilt. Drain well, squeezing out any excess moisture; season.
  4. Divide the chickpea mixture and spinach between plates and top with a salmon fillet. Mix the yogurt with ½ tbsp water, some black pepper and lemon juice to taste, then spoon over each salmon fillet. Scatter over a few coriander leaves and serve with the lemon wedges for squeezing over.

See more Salmon recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus