Sheet-Pan Salmon and Kale

Instructions

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. 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. 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. 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. 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.