Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon smoked paprika
• 1 15 ounce can chickpeas, rinsed
• ⅓ cup buttermilk
• ¼ cup mayonnaise
• ¼ teaspoon garlic powder
• 10 cups chopped kale
• ¼ cup water
• 1 ¼ pounds wild salmon
• Salt & pepper

Directions

1. Preheat oven to 425°F.
2. Combine 1 tablespoon oil, paprika and ¼ 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.
3. Meanwhile, puree buttermilk, mayonnaise, herbs, ¼ teaspoon pepper and garlic powder in a blender until smooth. Set aside.
4. 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.
5. 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 ¼ teaspoon each salt and pepper. Bake until the salmon is just cooked through, 5 to 8 minutes.
6. Drizzle the dressing on the salmon and serve with the kale and chickpeas.
7. Serve over pasta or rice.

Enjoy!