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.
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
Instructions
- Position racks in upper third and middle of oven; preheat to 425°F.
- 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
- Calories 446½ kcal
- Carbohydrate Total 23⅖ g
- Total Fat 21⅚ g
- Saturated Fat 3¾ g
- Monounsaturated Fat 7⅞ g
- Cholesterol 6⅒ mg
- Sodium 556⅔ mg
- Fiber 6⅜ g
- Protein 37¹⁄₁₆ g
- Potassium 990⅘ mg
- Added Sugars 0 g
- Total Sugars 2⅕ g
- Calcium 197⅘ mg
- Chromium ¹⁄₁₆ mcg
- Folate 77⅞ mcg
- Iron 3¹⁄₁₆ mg
- Magnesium 99⅖ mg
- Omega-3 2 g
- Omega-6 6 g
- Trans Fatty Acid 0 g
- Vitamin A 5199⅞ IU
- Vitamin D 544⅗ IU
- Vitamin B12 1⅜ mcg
- Vitamin C 51⅔ mg
- Vitamin E 5 mg
- Zinc 2⅑ mg
- Phosphorus 537⅗ mg
- Vitamin B3 1¹⁄₁₆ mg
