Sheet-Pan Salmon and Kale

Ingredients

For 4 servings

• •1 lb (453 g) curly kale (about 2 medium bunches), stemmed and roughly chopped (about 12 cups)
• •1 /4 cup (60 ml) extra-virgin olive oil, divided
• •2 c. à café Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
• •2 medium shallots (1 1/2 ounces each; 42 g), thinly sliced (about 2/3 cup)
• •1 /4 cup chopped toasted walnuts (1 ounce; 28 g)
• •3 packed tablespoons (9 g) chopped fresh mint
• •1 packed tablespoon (3 g) chopped fresh oregano
• •1 /4 cup pomegranate seeds (arils) (1.65 ounces; 47 g), divided
• •1 small clove garlic, grated or finely minced
• •4 (6-to 8-ounce each; 170 g) skin-on, center-cut salmon fillets
• •1 /2 teaspoon freshly ground black pepper
• •1 /4 cup (60 ml) pure maple syrup
• •3 c. à soupe (45 ml) pomegranate molasses
• •1 c. à café Dijon mustard
• •4 c. à soupe (56 g) cold unsalted butter, cubed
• •Flaky sea salt, for serving (optional)

Method

1. 1.Adjust oven rack to middle position and heat oven to 450°F (230°C). Meanwhile, in a small bowl, stir together walnuts, mint, oregano, 3 tablespoons pomegranate seeds, garlic, 1 tablespoon oil, and 1/4 teaspoon kosher salt to combine; set aside.
2. 2.In a large bowl, add kale, and drizzle with 1 tablespoon oil and 1/2 teaspoon kosher salt. Massage firmly with clean hands until kale starts to wilt and become tender, about 1 minute. Add shallots, and toss to combine. Spread onto a rimmed baking sheet and bake until the kale starts to steam and becomes crisp around some of the edges, about 5 minutes. (Kale mixture may seem like a lot to start but will significantly wilt as it cooks.) Remove from oven and push to outer edges of baking sheet, leaving a 10-x-7-inch clearing in center.
3. 3.Drizzle open area of baking sheet with 1 tablespoon oil. Pat salmon dry; place skin-side down on oiled part of baking sheet, spacing fillets about 1/4 inch apart. Sprinkle with pepper and 3/4 teaspoon kosher salt. Drizzle with remaining 1 tablespoon oil. Bake until salmon is almost cooked through and an instant-read thermometer registers 120°F when inserted into thickest part of salmon, 8 to 12 minutes. Remove from oven and stir kale mixture.
4. 4.While salmon cooks, combine maple syrup and pomegranate molasses in a small saucepan and heat over medium heat. Cook, whisking frequently, until just slightly thickened and syrupy, 4 to 5 minutes. Remove from heat and whisk in mustard and remaining 1/2 teaspoon kosher salt. Whisk in butter, a few cubes at a time, until melted and emulsified. Once salmon is out of the oven, brush salmon with 2 tablespoons pomegranate sauce, and return sheet pan to oven. Turn oven to broil, and cook until salmon is glazed and an instant-read thermometer inserted in thickest portion of a fillet registers 120°F to 125°F for medium, about 2 minutes. (Alternatively, cook salmon to desired degree of doneness.)
5. 5.Remove from oven; drizzle salmon and kale mixture with 3 tablespoons pomegranate sauce, spoon mint mixture over salmon, and sprinkle with remaining 1 tablespoon pomegranate seeds. Sprinkle flaky salt over salmon and kale, if desired. Serve immediately with remaining pomegranate sauce on the side.