Spiced salmon with chickpeas and spinach recipe
20 Minutes
Rich in Omega-3
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.
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  • 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


  • 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.

  • 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.

  • Meanwhile, put the spinach in a colander and pour over boiling water to wilt. Drain well, squeezing out any excess moisture; season.

  • 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.

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