Roasted Salmon with Smoky Chickpeas and Greens

Discover a vibrant and nutritious recipe! This delightful recipe from Eating Well is a feast for the eyes and the palate, bursting with color and flavor. Featuring the powerhouse trio of salmon, kale, and chickpeas, it's not just delicious-it's also packed with essential nutrients that support healthy aging, particularly for women.

Nutritional Highlights:

• Salmon: A superstar source of Omega-3 fatty acids, salmon promotes heart and brain health, helps lower cholesterol and triglycerides, and reduces inflammation. Wild-caught salmon is especially rich in vitamin D, calcium, and protein, making it a fantastic choice for those looking to boost their nutrient intake. Canned salmon with bones provides the highest amount of calcium among fish.
• Kale: This leafy green is a nutritional heavyweight, loaded with vitamins and minerals that support overall wellness.
• Chickpeas: Also known as garbanzo beans, these legumes are not only a great source of fiber and plant-based protein, but they also bring a hearty texture to the dish. Just one cup delivers an impressive 12 grams of fiber and 14.5 grams of protein, which helps regulate blood sugar, promotes satiety, and supports gut health.

Why These Nutrients Matter:

As we age, maintaining muscle mass and bone density becomes crucial. Incorporating foods high in protein and calcium, along with regular strength training and physical activity, can help reduce the risk of balance issues, falls, and fractures while keeping our bodies strong. With its delicious blend of ingredients, this recipe not only nourishes your body but also satisfies your taste buds. Dive into a plate of vibrant goodness and embrace the health benefits it brings. Enjoy Every Bite!

Total time: 40 minutes
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
• ½ cup buttermilk
• ¼ cup mayonnaise
• ¼ cup chopped fresh chives and/or dill, plus more for garnish
• ½ teaspoon ground pepper, divided
• ¼ teaspoon garlic powder
• 10 cups chopped kale
• ¼ cup water
• 1 ¼ pounds wild salmon, cut into 4 portions

Directions

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