Wild salmon with lemon and baked cabbage

Ingredients

• 1 bunch Tuscan kale, tough stems removed, leaves thinly sliced (about 5 cups)

• 1/2 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

• 1/4 cup fresh dill, chopped

• 1 teaspoon Dijon mustard

 Instructions

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss kale and cabbage with 2 tablespoons oil and spread in an even layer; season with salt and pepper and bake 6 minutes. Stir. Season salmon and add to baking sheet. Bake until salmon is cooked through, about 10 minutes.

• Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Season. Drizzle salmon and vegetables with dressing before serving.