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Sheet-Pan Blackened Salmon with Garlicky Kale
Ingredients
  • ½ teaspoon sweet paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard
  • 1 teaspoon dried oregano
  • Salt
  • 5 tablespoons extra virgin olive oil, divided
  • 4 ( 6 to 8-ounce portions) salmon fillets, skin on
  • 1 bunch Tuscan kale (about 8 ounces), stems removed, leaves torn into bite-sized pieces
  • 2 garlic cloves, minced
  • 1 tablespoon honey
  • Grated zest and juice of 1 lime
Steps
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