Method

1. Take the salmon out of the refrigerator, dry the fillets with a paper towel, and season them with salt and pepper.
2. Set aside at room temperature. Preheat the oven to 450°F.
3. Combine the Truvia, canola oil, and Dijon mustard in a large bowl and stir together to combine.
4. Add the kale and onion, season with salt and pepper, and toss to coat the vegetables in the sweet-Dijon.
5. Spread the vegetable mixture out on a baking sheet.
6. Dry the salmon again and put the fillets on top of the vegetables on the baking sheet.
7. Roast in the preheated oven for 8 to 10 minutes, until the salmon is cooked through but still slightly pink in the middle.
8. It should be done in 10 minutes if the fillets are about 1½ inches thick.
9. If yours are thinner, bake it a few minutes less, or if thicker, a few minutes more.
10. How do you know if it’s done? You can check with a knife to see if it’s opaque almost all the way through. A little bit of translucent pink in the center is OK.
11. Let everything rest on the baking sheet for a couple of minutes, then serve with lime wedges.