Sheet Pan Salmon With Crispy Kale

1. 1

   Take the salmon out of the refrigerator, dry the fillets with a paper towel, and season them with salt and pepper. Set aside at room temperature.

2. 2

   Preheat the oven to 450u00b0F.

3. 3

   Combine the honey, canola oil, and Dijon mustard in a large bowl and stir together to combine. Add the kale and onion, season with salt and pepper, and toss to coat the vegetables in the honey-Dijon. Spread the vegetable mixture out on a baking sheet.

4. 4

   Dry the salmon again and put the fillets on top of the vegetables on the baking sheet. Roast in the preheated oven for 8 to 10 minutes, until the salmon is cooked through but still slightly pink in the middle. It should be done in 10 minutes if the fillets are about 11/2 inches thick. If yours are thinner, bake it a few minutes less, or if thicker, a few minutes more. (How do you know if it's done? You can check with a knife to see if it's opaque almost all the way through. A little bit of translucent pink in the center is OK.)

5. 5

   Let everything rest on the baking sheet for a couple of minutes, then serve with lime wedges.

* Per serving · 4 servings · Values may vary.