Roasted Salmon with Smoky Chickpeas & Greens

Posted on Posted in Healthy Recipes, Uncategorized

“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.”

Recipe created by Breana Killeen

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

Directions

  • 1Position racks in upper third and middle of oven; preheat to 425°F.
  • 2Combine 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.
  • 3Meanwhile, puree buttermilk, mayonnaise, herbs, ¼ teaspoon pepper and garlic powder in a blender until smooth. Set aside.
  • 4Heat 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.
  • 5Remove 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.
  • 6Drizzle the reserved dressing on the salmon, garnish with more herbs, if desired, and serve with the kale and chickpeas.

ALL RIGHTS RESERVED © 2019 EatingWell.comPrinted From EatingWell.com 3/25/2019

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