Roasted Salmon with Smoky Chickpeas & Greens
Ingredients
- 2 Tbsp extra-virgin olive oil, divided
- 1 Tbsp smoked paprika
- ½ tsp salt, divided, plus a pinch
- 1 (15 oz) can no-salt-added chickpeas, rinsed
- ⅓ cup buttermilk
- ¼ cup mayonnaise
- ¼ cup chopped fresh chives and/or dill, plus more for garnish
- ½ tsp ground pepper, divided
- ¼ tsp garlic powder
- 10 cups chopped kale
- ¼ cup water
- 1¼ lb wild salmon, cut into 4 portions
Instructions
- Position racks in upper third and middle of oven; preheat to 425°F.
- Combine 1 Tbsp oil, paprika and ¼ tsp salt in a medium bowl. Very thoroughly pat chickpeas dry, then toss with the paprika mixture. Spread on a rimmed baking sheet. Bake the chickpeas on the upper rack, stirring twice, for 30 minutes.
- Meanwhile, puree buttermilk, mayonnaise, herbs, ¼ tsp pepper and garlic powder in a blender until smooth. Set aside.
- Heat the remaining 1 Tbsp oil in a large skillet over medium heat. Add kale and cook, stirring occasionally, for 2 minutes. Add water and continue cooking until the kale is tender, about 5 minutes more. Remove from heat and stir in a pinch of salt.
- Remove the chickpeas from the oven and push them to one side of the pan. Place salmon on the other side and season with the remaining ¼ tsp each salt and pepper. Bake until the salmon is just cooked through, 5 to 8 minutes.
- Drizzle the reserved dressing on the salmon, garnish with more herbs, if desired, and serve with the kale and chickpeas.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
447
|
447
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 37 | 37 |
| Carb (g) | 23 | 23 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 557 | 557 |
EatingWell Meal Plan
This recipe selected from the eMeals EatingWell Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
