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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
- 2 x 400g/14oz cans chickpeas
- 3 tbsp olive oil
- 2 garlic cloves , finely chopped
- 150ml vegetable stock
- 130g bag baby spinach
Directions:View on BBC Good Food
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