Roasted Salmon with Smoky Chickpeas & Greens

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Paprika

  Spices

  1 tbsp or 7g

• Salt

  Table

  ½ tsp or 3g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Buttermilk

  Milk, fluid, cultured, lowfat

  ⅓ cup or 82g

• Mayonnaise

  Regular, with salt

  4 tbsp or 55g

• Chives

  Raw

  4 tbsp chopped or 12g

• Dill

  Fresh

  4 tbsp or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Kale

  Raw

  10 cup, chopped or 670g

• Water

  Plain, clean water

  ¼ cup or 59g

• Atlantic salmon

  Fish, wild, raw

  20 oz or 567g

Directions

1. Preheat the oven to 425°F and position racks in the upper third and middle of the oven.
2. In a medium bowl, mix half of the olive oil, paprika, and half of the salt. Pat the chickpeas dry thoroughly, then toss well in the paprika mixture.
3. Spread the seasoned chickpeas on a rimmed baking sheet and bake on the upper rack for 30 minutes, stirring twice during cooking.
4. While the chickpeas cook, puree buttermilk, mayonnaise, chives, dill, half of the pepper, and garlic powder in a blender or food processor until smooth. Set aside.
5. Heat the remaining olive oil in a large skillet over medium heat.
6. Add the chopped 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.
7. Remove the chickpeas from the oven and push them to one side of the pan. Place the salmon on the other side and season with the remaining salt and pepper. Bake until the salmon is just cooked through to 145°F, about 5 to 8 minutes.
8. Drizzle the reserved dressing over the salmon and serve with the kale and chickpeas.

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