Harissa salmon with chickpeas and spinach

Name: Harissa salmon with chickpeas and spinach
Total time: 30 min
Cuisine: North African
Ingredients: 4 salmon fillets, skin on, about 140 g each; 2 tbsp harissa paste, check it is gluten free; 2 tin chickpeas, drained and rinsed, 400 g tins; 2 red peppers, sliced; 1 red onion, cut into wedges; 2 tbsp olive oil; 150g baby spinach; 1 lemon, juiced; 150g 0% fat Greek yoghurt

Spicy salmon roasted over chickpeas that soak up all the juices, with wilted spinach.

Time30 min
LevelEasy
Costabout £3.20 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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4salmon filletsskin on, about 140 g each
2 tbspharissa pastecheck it is gluten free
2tin chickpeasdrained and rinsed, 400 g tins
2red pepperssliced
1red onioncut into wedges
2 tbspolive oil
150 gbaby spinach
1lemonjuiced
150 g0% fat Greek yoghurt

Method

1
Heat the oven to 200°C (180°C fan).
2
Tip the chickpeas, peppers and onion into a large roasting tin with the oil. Season and roast for 15 minutes.
15 min
3
Mix the harissa with half the lemon juice. Rub it over the salmon.
4
Stir the spinach into the tin so it starts to wilt, then nestle the salmon on top, skin side up.
5
Roast for 10 minutes until the salmon is just cooked and flakes easily.
10 min
6
Stir the rest of the lemon juice into the yoghurt. Serve the salmon and chickpeas with a spoonful of yoghurt.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.