Ingredients: |
Ingredients: 1/2 teaspoon sweet paprika
1/2 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
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Directions: |
Directions:Preheat the oven to 400°F and set an oven rack in the lower-middle position.
Prepare the Salmon: In a small bowl, combine the paprika, cayenne pepper, garlic powder, dry mustard, oregano, and 3/4 teaspoon 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; drizzle the salmon with 2 tablespoons of the oil. Sprinkle the spice mix evenly over the salmon.
Prepare the Kale: 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 (but not covering) the salmon; it's okay to pile it up a bit, as it will shrink significantly as it roasts.
Place the pan on the lower-middle rack and roast for 12 to 14 minutes for medium-cooked salmon. (If you prefer your salmon medium-rare, cook 10 to 12 minutes. 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. |
This recipe for Sheet-Pan Blackened Salmon with Garlicky Kale is from