Preheat the oven to 425°F and cover a sheet pan with unbleached parchment paper.
In a small bowl, whisk together 1 tablespoon honey, 2 garlic cloves, and the lemon juice. Brush the salmon with the honey dressing and season with ¼ tsp salt and ⅛ tsp pepper. Bake the salmon, skin-side down, for about 20 minutes, or until it flakes easily with a fork.
While the Salmon is Baking
In a small bowl, whisk together 1 garlic clove, the ½ shallot, 2 tablespoons of vinegar, 2 teaspoon honey, ½ teaspoon Dijon mustard, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Gradually whisk in the ¼ cup olive oil until the dressing emulsifies. This is the Champagne Vinaigrette.
In a medium bowl, combine the chopped kale, Champagne Vinaigrette, bell peppers, avocados, and hemp seeds. Mix well.
After the Salmon is Done Baking
Add the kale salad and salmon to 4 plates. Serve with the lemon wedges.
Notes
Per Serving: Calories: 455; Fat: 31g; Protein: 27g; Total Carbs: 23g; Fiber: 9g; Sodium: 419mg; Iron: 3mg