Roasted Salmon with Kale and Cabbage
Ingredients
- 1 bunch Tuscan kale, tough stems removed, leaves thinly sliced (about 5 cups)
- ½ head Savoy cabbage, cored and thinly sliced (4 cups)
- 6 tablespoons olive oil, divided
- Coarse salt and pepper
- 4 skinless salmon fillets (4 to 6 ounces each)
- 1 teaspoon lemon zest plus 2 tablespoons juice
- ¼ cup fresh dill, chopped
- 1 teaspoon Dijon mustard
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