115-ounce can of chickpeas, drained (or your favorite bean)
1/4cupmayo or plain yogurt
1/4cupchopped, fresh chives and/or dill
1/2teaspooncracked black pepper, divided
1 1/2poundswild caught salmon cut into 4 portions
Preheat oven to 425 degrees F.
Combine 1 tablespoon of olive oil, the paprika and 1/4 teaspoon salt in a bowl. After patting chickpeas dry, toss them with the paprika mixture. Spread on a rimmed baking sheet and bake on the upper rack for 30 minutes, stirring twice.
While chickpeas are roasting, place buttermilk, mayo, water, fresh herbs, 1/4 teaspoon black pepper and the garlic powder into a large bowl and gently whisk until combined.
After chickpeas have roasted for 30 minutes, carefully remove them from the oven and push them all to one side of the baking sheet. Place the 4 salmon portions on the cleared side and season with salt and pepper.
Cook another 5-10 minutes until salmon is just cooked through.
Pile the chopped kale onto a plate followed by a big spoonful of smoky chickpeas. Place one serving of salmon on each plate and drizzle with the buttermilk herb dressing.
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DFD Russell Medical Centers - Leeds
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DFD Russell Medical Center is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.
This health center is a Health Center Program grantee under 42 U.S.C. 254b, and a deemed Public Health Service employee under 42 U.S.C. 233(g)-(n).
DFD Russell Medical Center is a FTCA deemed facility.