4 skinless wild 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
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.
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.