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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

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • Meanwhile, puree buttermilk, mayonnaise, herbs, 1/4 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 1/4 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.

Nutrition Facts

447 calories; protein 37g; carbohydrates 23.4g; dietary fiber 6.4g; sugars 2.2g; fat 21.8g; saturated fat 3.7g; cholesterol 72.9mg; vitamin a iu 5200IU; vitamin c 51.7mg; folate 77.9mcg; calcium 197.8mg; iron 3mg; magnesium 99.4mg; potassium 990.8mg; sodium 556.7mg.
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