48 ounce portions wild salmon, skin on, pin bones removed
1large bunchTuscan kale about 12 ounces stems removed, leaves torn into bite size pieces
4large garlic cloves minced
grated zest and juice of 1 large lime
Preheat the oven to 400 degrees. Set an oven rack in the lower-middle position.
Prepare the Salmon:
In a small bowl, mix together the paprika, cayenne, garlic powder, dry mustard, and oregano and set aside. Use1 tablespoon of the olive oil to grease the sheet pan. Place the salmon, skin-side down, on a flat surface and season it with salt. Drizzle the salmon with 2 tablespoons of the oil. Transfer the spice mixture to a small fine-mesh sieve or strainer and sift an even layer of spices over the salmon. arrange the fillets skin-side down on the prepared sheet pan, leaving space between them.
Prepare the Kale:
In a medium bowl, massage he kale with the remaining 3 tablespoons olive oil and the minced garlic. The oil will actually tenderize the kale. Arrange it all around (but not covering) the fish on the pan.
Cook the Salmon:
Place the pan on the lower middle rack and roast for 10 to 12 minutes for medium to medium-rare salmon. (For well-done fish, leave it in the oven for an additional 5-8 minutes.) Remove the pan from the oven and drizzle honey over the fish. Ten sprinkle all of the lime zest and juice over the fish. Serve immediately.