Salmon with warm chickpea, pepper & spinach salad

Name: Salmon with warm chickpea, pepper & spinach salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 1 large red pepper, quartered and deseeded; 1 small zest and juice ½ lemon; 1 pinch pinch smoked paprika (we used sweet smoked paprika); 1 Tbsp extra-virgin olive oil; 100 grams young leaf spinach; 2 fillets x 140g (2 x 5oz) skinless salmon fillets; 400 grams chickpeas

The recipe Salmon with warm chickpea, pepper & spinach salad can be made in about 20 minutes. This recipe makes 2 servings with 519 calories, 46g of protein, and 22g of fat each. This recipe covers 54% of your daily requirements of vitamins and minerals. A mixture of g salmon, olive oil, paprika, and a handful of other ingredients are all it takes to make this recipe so flavorful. Many people really liked this main course. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. If you like this recipe, you might also like recipes such as Warm Chickpea, Red Pepper, and Spinach Salad with Harissa, Warm chickpea, fennel & pepper salad, and Warm chickpea, chorizo & pepper salad.

Instructions

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.

Ingredients you will need

Peppers

Pepper

Squash

Equipment you will use

Grill

Bowl

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.

Ingredients you will need

Smoked Paprika

Spinach

Lemon Zest

Olive Oil

Seasoning

Juice

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Chickpeas

Salmon

Equipment you will use

Sauce Pan

Grill

Drain well, then mix with the remaining dressing and strips of pepper. Spoon over the spinach and top with the salmon to serve.

Ingredients you will need

Spinach

Pepper

Salmon

Equipment

Ingredients

Servings:

1large

red pepper, quartered and deseeded 1small

zest and juice ½ lemon 1pinch

pinch smoked paprika (we used sweet smoked paprika)1Tbsp

extra-virgin olive oil 100grams

young leaf spinach 2fillets

x 140g (2 x 5oz) skinless salmon fillets 400grams

chickpeas

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.