Roasted Salmon

By lihui

4 Person

40 Minutes

447 Calories

In this healthy salmon dinner, you'll get a dose of greens and green dressing! Chowing down on 6 or more servings of dark leafy greens a week can help keep your brain in top shape. This dish features the Test Kitchen's current go-to method for doctoring a can of chickpeas: spice them up and roast until crispy.

Ingredients

1/2 tsp. Salt, divided
1/2 tsp. Ground pepper, divided
1/4 cup Chopped fresh chives and/or dill, plus more for garnish
2 tbsp. Extra virgin olive oil, divided
1 tbsp. Smoked paprika
15 oz. No-salt-added chickpeas, rinsed
1/3 cup Buttermilk
1/4 cup Mayonnaise
1/4 tsp. Garlic powder
1/4 cup Water
10 cups Chopped kale
1 1/4 pounds Wild salmon, cut into 4 portions

Method

01

Position racks in upper third and middle of oven; preheat to 425°F.
02

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.
03

Meanwhile, puree buttermilk, mayonnaise, herbs, 1/4 teaspoon pepper and garlic powder in a blender until smooth. Set aside.
04

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.
05

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.
06

Drizzle the reserved dressing on the salmon, garnish with more herbs, if desired, and serve with the kale and chickpeas.

Related Tags

Roasted Salmon

4.8

( By lihui )

01 Information

Grade easy
Serving 4 servings
Calorie 447 Kcal
Cook Time 40 Mins
Total Time 40 Mins

02 Ingredients

1/2 tsp. Salt, divided

1/2 tsp. Ground pepper, divided

1/4 cup Chopped fresh chives and/or dill, plus more for garnish

2 tbsp. Extra virgin olive oil, divided

1 tbsp. Smoked paprika

15 oz. No-salt-added chickpeas, rinsed

1/3 cup Buttermilk

1/4 cup Mayonnaise

1/4 tsp. Garlic powder

1/4 cup Water

10 cups Chopped kale

1 1/4 pounds Wild salmon, cut into 4 portions

03 Method

Step 1

Position racks in upper third and middle of oven; preheat to 425°F.

Step 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.

Step 3

Meanwhile, puree buttermilk, mayonnaise, herbs, 1/4 teaspoon pepper and garlic powder in a blender until smooth. Set aside.

Step 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.

Step 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.

Step 6

Drizzle the reserved dressing on the salmon, garnish with more herbs, if desired, and serve with the kale and chickpeas.

04 Author