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Time
40 min
Level
Basic
Author
eatingwell

Roasted Salmon with Smoky Chickpeas & Greens

omega-3
Instructions
1
Position racks in upper third and middle of oven; preheat to 425 degrees F.
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
Drizzle the reserved dressing on the salmon, garnish with more herbs, if desired, and serve with the kale and chickpeas.
5
Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add chopped 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.
6
Remove the chickpeas from the oven and push them to one side of the pan. Place cut into portions 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.
Micro nutrients
Total weight
236.3g
Carbs
19.81g
Dietary fiber
5.46g
Sugar
3.41g
Fats
17.18g
Saturated
3.46g
Poly
3.78g
Mono
3.52g
Proteins
23.89g
Calcium
376.01%
Iron
171.65%
Magnesium
82.85%
Vitamin A
2241.9%
Vitamin C
1170.91%
Vitamin D
3.06%
Vitamin B6
0.91%
Vitamin B12
0mg
Sodium
149%
Potassium
144.6%
Cholesterol
162.29%
Percentages are based on a diet of 2000 calories a day.
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