Salmon with warm chickpea, pepper & spinach salad recipe

The Grilled Recipes Kitchen invites you to try Salmon with warm chickpea, pepper & spinach salad recipe. Enjoy easy and delicious grilling recipes and learn how to make Salmon with warm chickpea, pepper & spinach salad.

This wholesome grilled salmon dish is ready in just 20 minutes but makes a smart meal for two.


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


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.

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.

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.

Nutrition per serving

481 kcalories, protein 39g, carbohydrate 26g, fat 25 g, saturated fat 4g, fibre 7g, sugar 7g, salt 1.02 g

Recipe from Good Food magazine, February 2010.

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