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Roasted Salmon with Smoky Chickpeas & Greens

Roasted Salmon with Smoky Chickpeas & Greens

Name: Roasted Salmon with Smoky Chickpeas & Greens
Total time: 40 min
Ingredients: 2 tablespoons extra-virgin olive oil, divided; 1 tablespoon smoked paprika; ½ teaspoon salt, divided, plus a pinch; 1 (15 ounce) 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 teaspoon ground pepper, divided; ¼ teaspoon garlic powder; 10 cups chopped kale; ¼ cup water; 1 ¼ pounds wild salmon, cut into 4 portions

Rating: 4.55 stars

11 Ratings
8 Reviews

In this healthy salmon dinner, you'll get a dose of greens and green dressing! Chowing down on 6 or more servings of dark leafy greens a week can help keep your brain in top shape. This dish features the Test Kitchen's current go-to method for doctoring a can of chickpeas: spice them up and roast until crispy. Source: EatingWell Magazine, March/April 2018

Breana Killeen

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Directions

Step 1

Position racks in upper third and middle of oven; preheat to 425 degrees F.

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Step 2

Combine 1 tablespoon oil, paprika and 1/4 teaspoon 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.
Step 3

Meanwhile, puree buttermilk, mayonnaise, herbs, 1/4 teaspoon pepper and garlic powder in a blender until smooth. Set aside.
Step 4

Heat the remaining 1 tablespoon 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.
Step 5

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 1/4 teaspoon each salt and pepper. Bake until the salmon is just cooked through, 5 to 8 minutes.
Step 6

Drizzle the reserved dressing on the salmon, garnish with more herbs, if desired, and serve with the kale and chickpeas.

Nutrition Facts

Serving Size: 4 oz. salmon, 3/4 cup greens, 1/4 cup chickpeas & 2 1/2 Tbsp. dressing

Per Serving:

447 calories; 21.8 g total fat; 3.7 g saturated fat; 73 mg cholesterol; 557 mg sodium. 991 mg potassium; 23.4 g carbohydrates; 6.4 g fiber; 2 g sugar; 37 g protein; 5200 IU vitamin a iu; 52 mg vitamin c; 78 mcg folate; 198 mg calcium; 3 mg iron; 99 mg magnesium;

Exchanges:

1 starch, 1/2 vegetable, 5 lean protein, 3 fat

Reviews (8)

Read More Reviews

11 Ratings

5 star values: 7
4 star values: 3
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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Lora

01/21/2020

I did as many commented and lowered the chickpeas cooking time. I cooked them solo for 20 mins and then with the salmon for 8. I think this can be lowered even more and next time I'm going to add the salmon after 15 minutes. Only other thing I did differently was mixed some spinach in with the kale. Think next time I'll use more spinach and some kale as I prefer spinach. The meal itself was delicious and one I'm keeping! Never heard of smoked paprika till this recipe and I'm in love with it! Also the dressing for this is very rich and bold and I will try it on other meals too! I give this meal an A! Read More

4myhealth

04/04/2019

Would it be possible to include the number of servings on the print version? And the nutrition information would be nice as well. Read More

Julie L

03/04/2019

Next time I will remove the chick peas when I cook the salmon. My chick peas burnt to a crisp when the salmon was done (granted I was not keeping an eye on it just set the timer) or I'll add the salmon after 20 mins. instead of 30 mins. Sauce was good but needed salt and I squeezed lemon on the salmon just before putting in oven and also added sliced garlic to the kale while sauteeing. I like the laconato kale better than the curly worked out well. Read More

starry_eyed

02/09/2019

The sauce was AWESOME!!! The chickpeas weren't my favorite but the rest of the family loved it. The kale with the water added something different to the richness of the sauce I think have different kinds of greens would make a great experiment. Read More

Dezrah

02/01/2019

As directed the chickpeas had the consistency of Corn Nuts. My husband loved it but I'll probably reduce the cook time by about 10 minutes next time. Read More

jackiekap4@gmail.com

12/31/2018

No where did I see the Oven Temperature. Could you please advise. Thank You Read More

Diana Myers Hyatt

12/02/2018

Really easy and delicious great combination of colors and flavors. I used a combination of parsley cilantro mint green onion and a half a clove garlic in the sauce since I didn t have chives or dill. I also used yogurt in place of some of the mayo. Also a combination of spicy greens with garlic and a little green onion. I agree I d cook the chickpeas a little shorter for dinner but long enough to be crunchy. Read More

Greta

03/25/2018

This was good however for my oven and my tastes cooking the chick peas that long was too long. They started popping off the tray in the oven. Lol. The sauce was deliciously rich I might try greek yogurt next time. I used kale spinach and bok choy-delicious-and I chose to mix the chick peas into the kale right before I served it since they were really on the crunchy side. The sauce could even be used as a dressing. Hubby loved this. Read More