CHICKPEA AND SALMON RECIPES

ROASTED SALMON WITH SMOKY CHICKPEAS & GREENS RECIPE ...

Roasted Salmon with Smoky Chickpeas & Greens Recipe ... image

In this healthy salmon dinner, you'll get a dose of greens and green dressing! Chowing down on 6 or more servings of dark leafy greens a week can help keep your brain in top shape. This dish features the Test Kitchen's current go-to method for doctoring a can of chickpeas: spice them up and roast until crispy.

Provided by Breana Killeen

Total Time 40 minutes

Number Of Ingredients 12

Ingredients

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
? 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

Steps:

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.

Nutrition Facts : Calories 446.5 calories, CarbohydrateContent 23.4 g, CholesterolContent 72.9 mg, FatContent 21.8 g, FiberContent 6.4 g, ProteinContent 37 g, SaturatedFatContent 3.7 g, SodiumContent 556.7 mg, SugarContent 2.2 g

ROASTED SALMON WITH CHICKPEAS, ZUCCHINI, AND RED PEPPER ...

Roasted salmon with chickpeas, zucchini, and red pepper ... image

In less than an hour this impressive on-pan meal is ready to delight your family or guests with an array of colors and flavors. The Indian-inspired blend of spices goes a long way on the veggie-chickpea mixture as well as the salmon. The dollop of yogurt at the end, paired with a touch of mint cools the spice blend and adds a creamy texture and tang to accompany the rich flavor of the roasted salmon. Serve this on the roasting pan for a rustic presentation or transfer to shallow bowls. Multiply this easily with no additional prep time for a lively Easter meals. This recipe holds up well for several days in the fridge, and reheats well. Work it into other meals, or enjoy as is.

Provided by WEIGHTWATCHERS.COM

Categories Dinner

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1.5 tsp Paprika smoked, sweet variety
1 tsp Ground coriander
1 tsp Ground cumin
1 tsp Kosher salt
0.75 tsp Black pepper freshly ground
2 medium Uncooked zucchini cut into 1-in chunks
1 medium Sweet red pepper(s) chopped
1 medium Uncooked red onion(s) thinly sliced
15.5 oz Canned chickpeas rinsed, patted dry
4 tsp Extra virgin olive oil divided
1 pound(s) Uncooked skinless wild salmon fillet cut into 4 equal pieces
4 Tbsp Plain fat free Greek yogurt
2 Tbsp Fresh mint leaves for garnish
0.5 medium Lemon(s) cut into 4 wedges

Steps:

Preheat oven to 450°F. In small bowl, mix paprika, coriander, cumin, salt, and pepper until well combined.
On large sheet pan (12 x 16 inches), toss zucchini, red pepper, onion, and chickpeas; add 1 tbsp oil and 4 tsp spice mixture. Toss again to coat and spread in a single layer; bake 20 minutes.
Meanwhile, coat salmon with remaining 1 tsp oil and remaining spice mixture.
Remove sheet pan from oven; toss vegetables with spatula. Clear 4 spaces so salmon can sit right on pan; nestle salmon in spaces. Continue to bake until salmon is cooked through, about 10 minutes.
To serve, dollop 1 tbsp yogurt over each salmon fillet; garnish with mint. Serve with lemon wedges alongside.
Serving size: 1 salmon filet and 1 cup vegetable mixture

Nutrition Facts : Calories 100 kcal

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