Salmon Roasted with Kale - Sheet Pan (w/ optional miso sauce)

Wild Salmon Baked with Kale (or optional miso sauce )

This salmon is delicious without a sauce or with capers and lemon.
Or you can add a drizzle of miso glaze if you have miso, tamari and date puree or maple syrup. (Recipe below) Serves 4

1 1/2 lbs salmon, about 4 fillets
Extra virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons capers
1 bunch kale, de-stemmed and torn into bite-sized pieces
2 garlic cloves, finely grated
3/4 teaspoon red pepper flakes-moptional for a bit of heat Flaky sea salt (such as Maldon), optional, for serving
1 1/2 lemons, 1 sliced plus juice from the half (about 1/4 cup)

For the miso glaze: 2 tablespoons each of miso paste, tamari, maple syrup or date puree. Blend together and brush on the salmon before cooking.

Salmon is best if it is just undercooked. And many prefer it raw to rare. It should be a dark pink in the middle for the best texture.
Heat oven to 375°F. On a large rimmed baking sheet lined with parchment, add the kale and season it with a drizzle of olive oil, 1 teaspoon salt, and as much pepper as you'd like. Scatter capers around on top of the kale.

Bake the kale for about 7 minutes.
Remove from the oven and add the salmon. If using the miso glaze: Brush the salmon with the miso and drizzle the remaining sauce around the kale and capers. Depending on how thick the salmon is, this could take a total of 5-12 minutes to cook.
An internal temperature for raw salmon is 110°F (still raw). For medium rare salmon: Remove the salmon when it is still is opaque (internal temp 125) as it will continue to cook once out of the oven Place lemons on top of salmon and drizzle fresh squeezed lemon juice on of fish. This is a great heart healthy dinner!