Sheet Pan Blackened Salmon with Garlicky Kale – Love This Cookbook

Ingredients

• 1/2 teaspoon sweet paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon dry mustard
• 1 teaspoon dried oregano
• 6 tablespoons extra virgin olive oil
• 4 8 ounce portions wild salmon, skin on, pin bones removed
• kosher salt
• 1 large bunch Tuscan kale (about 12 ounces stems removed, leaves torn into bite size pieces )
• 4 large garlic cloves minced
• 1 tablespoon honey
• grated zest and juice of 1 large lime