Preheat oven to 400 degrees Fahrenheit.

Massage the oil and seasonings into the kale until it is soft and evenly coated. Spread the kale out in a flat, even layer on the baking sheet.

Bake the kale at 400 degrees Fahrenheit for 4 minutes, then flip or stir the kale with a spatula and cook for another 4 minutes, for a total of 8 minutes.

Bring a frying pan to medium heat and add a generous drizzle of avocado oil, and then add in the seasoned salmon, skin side up.

Cook the salmon for 3-4 minutes, and then flip so the skin side is down. The salmon should have a since seared crust and should be cooked halfway through.

Let the salmon cook for 2 more minutes, and then add in the maple syrup and apple cider vinegar. The syrup and vinegar will bubble ferociously at first, and then the bubbling will settle down.

Using a spoon, scoop the apple cider and maple syrup mixture over the salmon to coat. Let cook for 1-2 more minutes, or until the salmon reaches your desired doneness, and then remove the salmon from the pan, and place on top of the kale. OPTIONAL: use the spoon or spatula to remove the skin from the salmon before adding to the plate.

Let the apple cider vinegar and maple syrup mixture cook for another minute or two. You'll see it start to thicken. For a thinner, less sticky dressing, cook for less time. For a thicker, more sticky dressing, cook for more time. Once the dressing has reached your desired thinness/thickness, use a spoon or spatula to scoop the dressing out of the pan and over the salmon and kale.