Makes approximately 4 servings ⋅ Adapted from Eating Well

Ingredients:
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon smoked paprika
  • ½ teaspoon salt, divided, plus a pinch
  • 1 (15-ounce) can of no-salt-added chickpeas, rinsed
  • ⅓ 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
Instructions:

  1. Position racks in the upper third and middle of the 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 of 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.

  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 of 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.