Sheet Pan Blackened Salmon with Garlicky Kale - Once Upon a Chef

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