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

1. Position racks in upper third and middle of oven; preheat to 220 degrees C.
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.