Preheat oven to 425F.
Bring a large pot of water to a boil.
Meanwhile, heat a large skillet on high heat. Season the flesh side of the salmon with salt, pepper, and Old Bay. Add 1 tablespoon oil to the hot skillet, heat briefly, then add the fish skin side up. Season the skin with salt, pepper, and Old Bay. When the fish gives from the pan with a gentle nudge, flip so it is skin side down, and put the entire pan in the oven while the pasta cooks.
Put the pine nuts on a small bake sheet and toast in the oven ~5 minutes. Remove and set aside.
Salt the water for the pasta with a handful salt. Add the pasta and set timer for 1 minute under al dente. Drain.
While the pasta is cooking, put a large nonstick to heat on high. Add the kale and the remaining 1 tablespoon olive oil, season with salt, and saute the kale 2 minutes. Add the garlic and cook another minute. Add the wine and cook until liquid is almost gone. Add the drained pasta and 1/4 c reserved pasta water. Toss and cook to finish the pasta, adding more pasta water if necessary. Toss in the parmesan and a couple more good pinches salt.
To serve, place a mound of pasta on each of 4 plates. Top each with a piece of salmon, more grated parmesan, and toasted pine nuts.