Little leaks sink the ship

"Salmon is my favorite fish — it's packed with heart-healthy omega-3 fatty acids and vitamin D."
Total Time: 0:35
Prep: 0:10
Level: Easy
Yield: 4 servings (cost per serving of $3.21)
Serves: 4
Ingredients
1 medium acorn squash
2 tbsp. olive oil
1 tbsp. fresh thyme leaves
kosher salt
Pepper
2 tbsp. honey
1? lb. skinless salmon fillet
1 small bunch kale
3 tbsp. red wine vinegar
Directions Unique Beauty
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. Roast for 15 minutes.
Push the squash to the outsides of the pan and drizzle with 1 tablespoon honey. Place the salmon in the center, sprinkle with the remaining thyme and season with 1/4 teaspoon each salt and pepper. Roast until the salmon is opaque throughout and the squash is tender, 8 to 12 minutes more.
Meanwhile, heat the remaining tablespoon oil in a large skillet over medium heat. Add the kale, season with 1/4 teaspoon salt, and cook, stirring occasionally, for 3 minutes. Drizzle with the vinegar and remaining tablespoon honey and bring to a simmer. Serve with the salmon and acorn squash .