Roasted Salmon PT40M https://img1.cooker-king.com/201907/2019/0830/ec/c/553189/300x200x90.jpg 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. 4 servings 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

    Roasted Salmon

    4.6

    ( By lihui )

    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.
    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
    lihui lihui
    6 Recipes

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