Name: Pepper-crusted salmon with garlic chickpeas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Moroccan
Ingredients: 4 skinless salmon fillets about 150g/5oz each; 2 tsp black peppercorns; 1 tsp paprika; grated zest and juice 2 limes; 1 tbsp olive oil; 2 x 400g/14oz cans chickpeas; 3 tbsp olive oil; 2 garlic cloves finely chopped; 150ml vegetable stock; 130g bag baby spinach

Pepper-crusted salmon with garlic chickpeas

4 skinless salmon fillets
about 150g/5oz each
2 tsp black peppercorns
1 tsp paprika
grated zest and juice 2 limes
1 tbsp olive oil

For the chickpeas

2 x 400g/14oz cans chickpeas
3 tbsp olive oil
2 garlic cloves
finely chopped
150ml vegetable stock
130g bag baby spinach

Method

step 1
Heat oven to 190C/fan 170C/gas 5. Put the salmon fillets in a shallow ovenproof dish in a single layer. Roughly crush the peppercorns with a pestle and mortar, or tip into a cup and crush with the end of a rolling pin. Mix with the paprika, lime zest and a little sea salt. Brush the salmon lightly with oil, then sprinkle over the pepper mix. Bake for 12-15 mins until the salmon is just cooked.
step 2
Meanwhile, tip the chickpeas into a colander, rinse well under cold running water, then drain. Heat the oil in a pan, add the garlic, then gently cook for 5 mins without browning. Add the chickpeas and stock, then warm through. Crush the chickpeas lightly with a potato masher, then add the spinach and stir well until the leaves are wilted. Add the lime juice and some salt and pepper, then heat through. Serve with the salmon.