Thyme-Roasted Salmon

Ingredients

• 1 medium acorn squash
• 2 tbsp. olive oil
• 1 tbsp. fresh thyme leaves
• kosher salt
• Pepper
• 2 tbsp. honey
• 1 1/2 lb. skinless salmon fillet
• 1 small bunch kale
• 3 tbsp. red wine vinegar

Instructions

1. Heat oven to 425 degrees F. Place the squash on a large rimmed baking sheet, toss with 1 tablespoon oil, scatter with half the thyme, and season with 1/2 teaspoon black pepper.
2. Roast for 15 minutes.
3. Push the squash to the outsides of the pan and drizzle with 1 tablespoon honey.
4. Place the salmon in the center, sprinkle with the remaining thyme and season with 1/4 teaspoon each salt and pepper.
5. Roast until the salmon is opaque throughout and the squash is tender, 8 to 12 minutes more.
6. Meanwhile, heat the remaining tablespoon oil in a large skillet over medium heat.
7. Add the kale, season with 1/4 teaspoon salt, and cook, stirring occasionally, for 3 minutes.
8. Drizzle with the vinegar and remaining tablespoon honey and bring to a simmer.
9. Serve with the salmon and acorn squash.