1 Delicious Roasted Salmon with Smoky Chickpeas & Greens.
Trying a different approach: This recipe for Roasted Salmon with Smoky Chickpeas & Greens is quick and easy! Everything cooks on one pan, making cleanup a breeze. The salmon comes out flaky and flavorful, while the chickpeas get a delicious smoky kick from the paprika. A creamy herb sauce ties everything together for a satisfying meal.
1 Delicious Roasted Salmon with Smoky Chickpeas & Greens
Description
1 Delicious Roasted Salmon with Smoky Chickpeas & Greens.
Short on time but craving a delicious and protein-packed dinner? This sheet pan recipe is your answer! Tender salmon, crispy chickpeas with a hint of smokiness, and fresh greens come together in under an hour, making it perfect for busy weeknights.
High-quality, wild-caught salmon is seasoned simply and roasted to flaky perfection.
Rinsed chickpeas get a delicious makeover with smoked paprika, creating a delightful textural contrast with the salmon.
This tangy and creamy sauce ties everything together, adding a touch of richness and fresh flavor.
Preheat the oven and prep your ingredients (salmon, chickpeas, greens, and crema).
Toss chickpeas with smoked paprika for a smoky kick, then roast.
While the chickpeas roast, blend the creamy buttermilk crema.
Add salmon and a splash of water to the pan with roasted chickpeas.
Roast for an additional 15-20 minutes (until the salmon flakes easily).
Toss chopped greens in the hot pan drippings to wilt.
Plate salmon, chickpeas, and greens. Drizzle with creamy sauce and enjoy!
Like it spicy? Add a pinch of cayenne pepper to the chickpeas.
No buttermilk? Make your own substitute with milk and vinegar/lemon juice.
Use salmon with skin-on for extra flavor and texture (score the skin first).
Swap the greens for your favorite leafy vegetables!
Ingredients
Instructions
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Preheat your oven to 425°F (220°C) and adjust the racks to the upper third and middle.
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In a bowl, mix 1 tablespoon of oil, paprika, and a pinch of salt.
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Pat the chickpeas dry thoroughly, then toss them in the spice mixture.
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Spread the seasoned chickpeas on a baking sheet.
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Bake the chickpeas on the upper rack for 30 minutes, stirring them twice during baking for even browning.
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Blend buttermilk, mayonnaise, herbs, garlic powder, black pepper, and a pinch of salt until smooth. Set it aside.
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Heat the remaining oil in a pan over medium heat.
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Add the kale and cook it, stirring occasionally, for 2 minutes.
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Pour in a splash of water and cook for another 5 minutes, or until the kale wilts and becomes tender.
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Take the chickpeas out of the oven and push them to one side of the baking sheet.
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Place the salmon fillets on the empty side, season them with salt and pepper.
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Bake for 5-8 minutes, or until the salmon is cooked through and flakes easily.
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Drizzle the reserved sauce over the salmon.
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Serve the salmon with the roasted chickpeas and wilted kale.
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Garnish with extra herbs for a pop of color (optional).