Preheat the oven to 400°F.
Toss the potatoes, oil, thyme, salt and pepper on a baking sheet. Roast for 20 minutes, until crisp.
Reduce the oven to 325°F.
Pat the salmon dry, season with salt and pepper and arrange on a baking sheet. Cover with lemon slices and roast for 10-15 minutes, until cooked through. Sprinkle with basil.
Heat the olive oil for the kale in a large skillet over medium heat. Add the kale, garlic, and a pinch of salt and cook, stirring, until the kale wilts. Season to taste.
To serve, divide the crispy potatoes, salmon and kale between plates.