Ingredients
- 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
Instructions
- 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.
