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    Roasted Salmon with Smoky Chickpeas & Greens

    Low SodiumHigh Protein Diabetes-FriendlyHeart HealthyNo ShellfishNut-FreeGluten-FreeMediterraneanSeafoodDinner

    Roasted Salmon with Smoky Chickpeas & Greens

    Low SodiumHigh Protein Diabetes-FriendlyHeart HealthyNo ShellfishNut-FreeGluten-FreeMediterraneanSeafoodDinner
    1 pound salmon, 3 cups kale, 1/4 cup chickpeas & 10 Tbsp. dressing
    Active time: 40 minutes
    Total time: 40 minutes

    Description

    This salmon dinner gives you a healthy dose of greens (six or more weekly servings of dark leafy greens can help keep your brain in top shape). This dish also features a simple method for doctoring a can of chickpeas—just spice them up and roast until crispy.

    Directions

    1. Position racks in upper third and middle of oven; preheat to 425°F.
    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.
    3. Meanwhile, puree buttermilk, mayonnaise, herbs, 1/4 teaspoon pepper and garlic powder in a blender until smooth. Set aside.
    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.
    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.
    6. Drizzle the reserved dressing on the salmon, garnish with more herbs, if desired, and serve with the kale and chickpeas.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories447 cal
    • Total Fat21.8 g
    • Saturated Fat3.7 g
    • Cholesterol6 mg
    • Sodium557 mg
    • Carbohydrate Total23.4 g
    • Protein37 g
    • Phosphorus538 mg
    • Potassium991 mg
    • Fiber6.4 g
    • Calcium198 mg

    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
    • 1¼ pounds wild salmon, cut into 4 portions

    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
    • 1¼ pounds wild salmon, cut into 4 portions

    Description

    This salmon dinner gives you a healthy dose of greens (six or more weekly servings of dark leafy greens can help keep your brain in top shape). This dish also features a simple method for doctoring a can of chickpeas—just spice them up and roast until crispy.

    Directions

    1. Position racks in upper third and middle of oven; preheat to 425°F.
    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.
    3. Meanwhile, puree buttermilk, mayonnaise, herbs, 1/4 teaspoon pepper and garlic powder in a blender until smooth. Set aside.
    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.
    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.
    6. Drizzle the reserved dressing on the salmon, garnish with more herbs, if desired, and serve with the kale and chickpeas.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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