The flavorful spice combination makes for a delicious salmon tray bake, and the garlicky kale cooks right alongside so both are done at the same time. Freshly made cornbread with butter makes a nice accompaniment (check out onceuponachef cornbread recipe). Serves 2.
Recipe
(2) 6-8 oz. salmon fillets, skin on
1/4 tsp. sweet paprika
1/8 tsp. cayenne pepper (use 1/4 tsp. if you like more heat)
1/2 tsp. garlic powder
1/2 tsp. dried oregano
salt
4 T. olive oil, divided
1 bunch Tuscan kale (aka Lacinto or Dinosaur kale), stems removed, leaves torn into bite-sized pieces
3 garlic cloves, minced
1 tsp. honey
granted zest and juice of 1 lime
Preheat the oven to 400°F and set an oven rack in the lower-middle position.
For the salmon: In a small bowl, combine the paprika, cayenne, garlic powder, dry mustard, oregano and 1/4 tsp. salt; stir until evenly mixed and no lumps remain. Use 1 T. 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 1 T. of the oil. Sprinkle the spice mix evenly over the salmon.
For the kale: In a medium bowl, toss the kale with the remaining 2 T. of oil, the minced garlic, and a pinch of salt. Arrange it all around (but not covering) the salmon.
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 and serve.
— Jenn Segal, onceuponachef.com