This fish dish is entirely gluten-free. Try Now and enjoy the Spiced salmon with chickpeas and spinach recipe.
Spiced salmon with chickpeas and spinach recipe
WRITTEN BY:
Eileen
SERVES:
4
NUTRITION:
Rich in Omega-3
DIFFICULTY
Easy
TIME
20 Minutes minutes
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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.
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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.
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3.
Meanwhile, put the spinach in a colander and pour over boiling water to wilt. Drain well, squeezing out any excess moisture; season.
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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.
Shopping List
Ingredients
1.
4 frozen salmon fillets, from a 550g pack
2.
1 tbsp chipotle chilli and smoked paprika paste
3.
1 tbsp olive oil
4.
1 small onion, finely chopped
5.
1 small head of cauliflower, trimmed and broken into florets
6.
400g tin chickpeas, drained, rinsed and patted dry with kitchen paper
7.
1 tbsp medium curry powder
8.
350g spinach
9.
4 tbsp 0% fat Greek-style yogurt
10.
1 lemon, ½ juiced, ½ cut into wedges to serve
11.
5g fresh coriander leaves, to serve
