spiced salmon with chickpeas and spinach

serves 4, prep 15 mins, cook 20 mins

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 non-stick 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.

Each serving:
379kcal, Fat 19g, Saturates 3g, Sugars 8g, Salt 1.3g, Carbohydrate 20.4g Protein 33.5g Fibre 7.8g