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

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.