Baked Salmon with Spicy Garlic Kale

Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper. Place the salmon on the lined baking sheet. Drizzle a little olive oil over the salmon, then sprinkle 1 teaspoon of salt and as much pepper as you like on top. Arrange lemon slices over the salmon, and scatter capers all over it. Cover the salmon with another sheet of parchment paper and fold up the edges to seal it as tightly as possible.

Put the baking sheet with the sealed - salmon into the preheated oven. Roast the salmon for 10 - 15 minutes. Keep in mind that wild - caught salmon cooks faster than farmed salmon, so if you're using wild - caught, start checking around the 10 - minute mark. Check the internal temperature of the salmon with a meat thermometer; it should be about 110°F, which means it's still raw inside. Remove the top layer of parchment paper from the salmon. Scatter the kale on top of the salmon, then drizzle some olive oil over everything and season with salt and pepper. Put the baking sheet back into the oven and roast until the kale is wilted and lightly charred, and the salmon is opaque and cooked through. The internal temperature of the salmon should reach 125 - 130°F. This will take an additional 5 - 15 minutes, depending on the thickness of the fish.

While the salmon is roasting, take a small bowl or measuring cup. Combine ¼ cup of olive oil, the reserved lemon juice, garlic, and red pepper flakes in it.

Once the salmon and kale are cooked, take the baking sheet out of the oven. Drizzle the spicy garlic oil you prepared earlier over the salmon and kale. Let the salmon rest for 5 minutes to allow the juices to redistribute. Sprinkle some flaky sea salt on top and then serve the baked salmon with spicy garlic kale.