recipeName: roasted salmon with smoky chickpeas and greens
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
steps: 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.
NER: extra-virgin olive oil paprika salt salt chickpeas buttermilk mayonnaise chives pepper garlic powder kale water wild salmon