Ingredients
½tspsweet paprika
½tspcayenne pepper
1tspgarlic powder
1tspdry mustard
1tspdried oregano
salt
5tbspextra virgin olive oil,divided
4salmon fillets,skin on
1bunchtuscan kale,stems removed, leaves torn into bite-sized pieces
2garlic cloves,minced
1tbsphoney
1lime,juiced, zested
Preparation
Preheat the oven to 400 degrees F and set an oven rack in the lower-middle position.
In a small bowl, combine the paprika, cayenne pepper, garlic powder, dry mustard, oregano, and ¾ teaspoon of salt; stir until evenly mixed and no lumps remain.
Use 1 tablespoon of the oil to grease a rimmed sheet pan. Place the salmon filets, skin-side down, on the pan, leaving space between them, then drizzle the salmon with 2 tablespoons of the oil. Sprinkle the spice mix evenly over the salmon.
In a medium bowl, using tongs, toss the kale with the remaining 2 tablespoons of oil, the minced garlic, and a pinch of salt. Arrange it all around the salmon.
Place the pan on the lower-middle rack and roast for 12 to 14 minutes for medium-cooked salmon. Cook for 10 to 12 minutes for medium-rare. For well-done, cook 15 to 17 minutes.
Remove the pan from the oven and drizzle the honey over the fish. Then, sprinkle the lime zest and juice over the fish.
Serve immediately, and enjoy!
