July 20, 2022
Roasted Salmon with Smoky Chickpeas & Greens
Ingredients
Serves 4
- 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
- 1 ¼ pounds wild salmon, cut into 4 portions
Directions
- Position racks in upper third and middle of oven; preheat to 220 degrees C.
- 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.
Ingredients Avocado oil nonstick cooking spray 1½ pounds/680 grams cod filets, about 1-inch thick (skinned), in 4 pieces Fine sea salt Freshly ground black pepper Red pepper flakes (optional) 1 pound/454 grams Brussels sprouts, very thinly sliced/shaved (about 6 cups) 3 tablespoons/45 milliliters fresh lemon juice, plus lemon wedges for serving 2 cups/270 grams cooked quinoa 1/2 cup plus 2 tablespoons/57grams grated Parmigiano-Reggiano cheese 1½ cups/13 grams loosely packed basil leaves, torn 1 tablespoon extra-virgin olive oil
Ingredients Whipped Feta 1 cup/227 grams 0% plain Greek yogurt ½ cup/70 grams crumbled low-fat feta cheese ¼ cup/13 grams chopped fresh parsley 1 tablespoon/6 grams fresh lemon zest Patties and Salad 1 pound 92% lean ground chicken breast 1 large egg, lightly beaten 2 cups/227 grams grated zucchini (about 2 medium zucchini) 3 tablespoons psyllium whole husks 1 teaspoon dried thyme ½ teaspoon garlic powder ½ teaspoon onion powder Fine sea salt Freshly ground black pepper Nonstick cooking spray Salad 4 cups/121 grams packed baby arugula 1 tablespoon fresh lemon juice 1 tablespoon avocado oil
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