roasted salmon with smoky chickpeas and greens

Serves: 4

Ingredients:
2 tablespoons extra-virgin olive oil, divided
1 tablespoon smoked paprika
½ teaspoon salt, divided, plus a pinch
1 can reduced salt 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
4 pieces (200g) wild salmon

Method:
preheat oven to 200°c.
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.
meanwhile, puree buttermilk, mayonnaise, herbs, 1/4 teaspoon pepper and garlic powder in a blender until smooth. set aside. 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 pinch of salt.
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.
drizzle the reserved dressing on the salmon, garnish with more herbs, if desired, and serve with the kale and chickpeas.