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Roasted Salmon with Smoky Chickpeas & Greens
Roasted Salmon with Smoky Chickpeas & Greens
7 Reviews
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 7
April 04, 2019
By: 4myhealth
Would it be possible to include the number of servings on the print version? And the nutrition information would be nice as well.
March 04, 2019
By: Julie L
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.
February 09, 2019
By: starry_eyed
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.
January 31, 2019
By: Dezrah
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.
December 31, 2018
By: jackiekap4
No where did I see the Oven Temperature. Could you please advise.
Thank You
December 02, 2018
By: Diana Myers Hyatt
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.
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.
