Fuel Up Friday: Roasted Salmon With Smoky Chickpeas And Greens From Steelhead Coaching

Do you eat the same way on days you train or workout super hard or long and days you rest and take it easy? 
Sure, you want to always keep the quality of your diet primo but should you eat more or less depending on how active you are or focus on different foods? 
Probably, yes. Make sure you give your body the fuel it needs to work hard and recover after tough sessions, this might mean more calories and more energy-dense carbohydrates. On rest and recovery days focus on filling up on nutrient rich foods like fruits and veggies and lean proteins to restore and get strong! 
You may notice you feel EXTRA hungry on rest days. That's legit! Remember to hydrate as well as you would on training days. Feed your hunger but try not to over-do it with ALL the snacks. Eat well-rounded healthy meals and give your body what it needs to get ready for tomorrow. Here's a fave recovery day meal of mine from EatingWell magazine.  NOTE to lazy cooks like me: I use Annie's "Green Goddess Dressing" instead of making my own. 
Reach out with any questions on how to adjust your nutrition plan to your training plan :-)


Roasted Salmon with Smoky Chickpeas and Greens
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
  • 1¼ pounds wild salmon, cut into 4 portions

Directions

1. Position racks in upper third and middle of oven; preheat 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 and stir in a pinch of salt.
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 reserved dressing on the salmon, garnish with more herbs, if desired, and serve with the kale and chickpeas.

Thanks to Steelhead Coaching for this awesome recipe! Be sure to check them out!