Pat the salmon dry with paper towels.

Season the salmon filets all over with salt and pepper. Season with the smoked paprika and garlic powder.

Heat 1 tablespoon of the butter in a large skillet over medium heat. Once melted and hot, add in the salmon in a single layer. Cook for 3 to 4 minutes, until it’s very golden and seared on that side. Gently flip, adding the remaining tablespoon of butter if needed. Sear again for 1 minute.

Whisk together the honey, water and garlic. Pour it into the skillet and let it bubble and simmer. This will help to cook the salmon too. Cook for 5 to 6 minutes, flipping the salmon again if you wish. You want to cook until the mixture is sticky and the salmon is opaque in the center. Turn off the heat.

Place the kale in a large bowl. Add a drop of olive oil and massage the kale with your hands for 2 to 3 minutes. This removes the toughness and bitterness.

To make the dressing, whisk together the lemon juice, honey, dijon, a big pinch of salt and pepper and the garlic. Whisk in the olive oil until emulsified.

Drizzle the kale with some of the dressing, tossing well. Add in the avocado. Add another pinch of salt and pepper, and a little more dressing. Serve with the salmon!