Roasted Salmon with Smoky Chickpeas & Greens

This roasted salmon with smoky chickpeas and greens is a perfect example of how you can use seafood to support healthy aging. Salmon is one of the best sources of omega-3 fatty acids, which are good for maintaining a healthy brain and nervous system. These fatty acids can also help reduce inflammation in your body and improve blood flow, lowering your risk for heart disease. Chickpeas are rich in nutrients like iron, magnesium, and zinc—all of which are essential to supporting healthy immune function and energy production. They're also high in fiber, which helps control blood sugar levels by slowing down digestion so that you feel full longer. Greens like spinach contain antioxidants that protect against cell damage caused by free radicals; they also have vitamin C and folate (a type of B vitamin).

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
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

Instructions:

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 (Source: Eating Well).