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Salmon with warm chickpea, pepper & spinach salad
- 1 large red pepper , quartered and deseeded
- zest and juice 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
Directions:View on BBC Good Food
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