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Sheet Pan Salmon With Crispy Kale

kept byhawk206

2 4-oz salmon fillets, skinless and roughly 1½ inches thick
Kosher salt and freshly ground pepper
1 Tbsp. honey
1 Tbsp. canola oil
½ Tbsp. Dijon mustard
1 bunch kale, ribs and stems removed, leaves roughly chopped
Medium red onion, chopped
Lime, cut in wedges, to serve



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