EatingWell: Bring on the greens
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.
Roasted Salmon with Smoky Chickpeas & Greens
Yield: 4 servings
Serves 4
Serving Size: 4 ounces salmon, 3/4 cup kale, 1/4 cup chickpeas and 2 1/2 tablespoons dressing
Active Time: 40 minutes
Total Time: 40 minutes
2 tablespoons extra-virgin olive oil, divided
1 tablespoon smoked paprika
1/2 teaspoon salt, divided, plus a pinch
1 15-ounce can no-salt-added chickpeas, rinsed
1/3 cup buttermilk
1/4 cup mayonnaise
1/4 cup chopped fresh chives and/or dill, plus more for garnish
1/2 teaspoon ground pepper, divided
1/4 teaspoon garlic powder
10 cups chopped kale
1/4 cup water
1 1/4 pounds wild salmon, cut into 4 portions
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.
Recipe nutrition: Per serving: 447 calories; 22 g fat (4 g sat, 8 g mono); 73 mg cholesterol; 23 g carbohydrate; 0 g added sugars; 2 g total sugars; 37 g protein; 6 g fiber; 557 mg sodium; 991 mg potassium.
Nutrition Bonus: Vitamin A (104 percent daily value), Vitamin B12 (102 percent dv), Vitamin C (86 percent dv), Folate (40 percent dv), Calcium (20 percent dv)
1 1/2 Carbohydrate Serving(s)
Exchanges: 1 starch, 1/2 vegetable, 5 lean protein, 3 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)