In this healthy salmon dinner, you’ll get a dose of greens and green dressing! serves 4
2 tablespoon extra virgin olive oil, divided
1 tablespoon smoked paprika
1/2 teaspoon salt
400g can of Chickpeas
1/4 cup whole mayonaise
1/4 cup chopped fresh chives and/ or dill
1/2 teaspoon ground pepper
1/4 teaspiin garlic powder
10 cups chopped kale
1/4 cup water
550g of salmon pieces (roughly 120-140g each)
- preheat oven 220 degress
- 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.