Anti Inflammatory

Roasted Salmon with Smoky Chickpeas & Greens




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2 tablespoons extra-virgin olive oil, divided

1 tablespoon smoked paprika

½ teaspoon salt, divided, plus a pinch

1 (15 ounce) can 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


Position racks in upper third and middle of oven; preheat to 425 degrees F.

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.


Serving Size



447 kcal

Total Fat

22 g

Saturated Fat

4 g

Unsaturated Fat

0 g

Trans Fat



73 mg


557 mg

Total Carbohydrate

23 g

Dietary Fiber

6 g

Total Sugars

2 g


37 g




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