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Roasted Salmon with Smoky Chickpeas & Greens
Roasted Salmon with Smoky Chickpeas & Greens
1 Review
From: EatingWell Magazine, March/April 2018
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.
- By: Breana Killeen EatingWell Test Kitchen Manager
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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
- 1¼ pounds wild salmon, cut into 4 portions
Preparation
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Prep
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Ready In
- Position racks in upper third and middle of oven; preheat to 425°F.
- Combine 1 tablespoon oil, paprika and ¼ 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.
- Meanwhile, puree buttermilk, mayonnaise, herbs, ¼ teaspoon pepper and garlic powder in a blender until smooth. Set aside.
- 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.
- 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 teaspoon 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.
- Serving size: 4 oz. salmon, ¾ cup greens, ¼ cup chickpeas & 2½ Tbsp. dressing
- Per serving: 447 calories; 22 g fat(4 g sat); 6 g fiber; 23 g carbohydrates; 37 g protein; 78 mcg folate; 73 mg cholesterol; 2 g sugars; 0 g added sugars; 5,200 IU vitamin A; 52 mg vitamin C; 198 mg calcium; 3 mg iron; 557 mg sodium; 991 mg potassium
- Nutrition Bonus: Vitamin A (104% daily value), Vitamin C (87% dv), Calcium (20% dv), Folate (20% dv)
- Carbohydrate Servings: 1½
- Exchanges: 1 starch, ½ vegetable, 5 lean protein, 3 fat
Reviews 1
March 25, 2018
By: Greta
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.
