Sheet Pan Blackened Salmon with Garlicky Kale

Preheat the oven to 400°F and set an oven rack in the lower-middle position.

In a small bowl, combine the paprika, cayenne pepper, garlic powder, dry mustard, oregano, and ¾ 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.

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.