Roasted Salmon with Smoky Chickpeas and Greens

A complete, nutritious meal.

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  • Serves: people
  • Yield: 4 servings
  • Category:


  • 2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon salt, divided
  • 1 15-ounce can of chickpeas, drained (or your favorite bean)
  • 1/3 cup buttermilk
  • 1/4 cup mayo or plain yogurt
  • 1/4 cup chopped, fresh chives and/or dill
  • 1/2 teaspoon cracked black pepper, divided
  • 1/4 teaspoon garlic powder
  • 10 cups chopped kale
  • 1/4 cup water
  • 1 1/2 pounds wild caught salmon cut into 4 portions


  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Cook another 5-10 minutes until salmon is just cooked through.
  6. 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.