Oven Roasted Salmon with Chickpeas and Kale
Sizzling salmon fillets are topped with creamy dressing and served over roasted chickpeas in this super-easy recipe for Oven Roasted Salmon with Chickpeas and Kale. A flavorful, healthy dinner!
Servings: 4
Ingredients
- 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 and dried, with skins removed
- ⅓ cup buttermilk
- ¼ cup yogurt
- ¼ cup chopped fresh chives plus more for garnish
- ½ teaspoon ground pepper divided
- ¼ teaspoon garlic powder
- 1 large bunch of dino kale stems removed and roughly chopped (optionally, substitute spinach)
- ¼ cup water if needed
- 1 ¼ pounds wild salmon cut into 4 portions
- 1 lime juiced
Instructions
- 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, yogurt, 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 and juice of lime. Bake until the salmon is just cooked through, 8-10 minutes. Time will depend on the thickness of salmon.
- Drizzle the reserved dressing on the salmon, garnish with more herbs, if desired, and serve with the kale and chickpeas.
Notes
- Storage: Leftover chickpeas, kale, and oven roasted salmon should be stored in the fridge in airtight containers. They will keep for 3 - 4 days.
- Fresh or Frozen Salmon Fillets: You can use frozen salmon fillets that you have thawed overnight in the fridge, or go with fresh fillets from your grocery store seafood counter.
- Salmon Skin: This recipe will work with skin-on fillets or skin-off. If you do use skin-on, I recommend brushing the skin with a little olive oil, and baking the fillets skin-side-up, to make it more crispy.
- Dino Kale: This type of kale is a dark green that’s almost blue-ish, and is known for its size, sturdiness, and less bitter flavor than most other cooking greens. If you use dino kale, do strip out the thick center ribs, since they are often tough and take a long time to cook. If you can’t find dino kale, regular kale or your cooking green of choice will work instead.