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      1. Home
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      4. Roasted Salmon with Smoky Chickpeas & Greens

      Roasted Salmon with Smoky Chickpeas & Greens

      Low Sodium High Protein Diabetes-Friendly Heart Healthy No Shellfish Nut-Free Gluten-Free Mediterranean Seafood Dinner

      Roasted Salmon with Smoky Chickpeas & Greens

      Low Sodium High Protein Diabetes-Friendly Heart Healthy No Shellfish Nut-Free Gluten-Free Mediterranean Seafood Dinner
      1 pound salmon, 3 cups kale, 1/4 cup chickpeas & 10 Tbsp. dressing
      Prep 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
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      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
      • 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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