INGREDIENTS
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1/2 bunch lacinato kale, tough stems removed, leaves thinly sliced (about 2 1/2 cups)
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1/4 head Savoy cabbage, cored and thinly sliced (about 2 cups)
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3 tablespoons olive oil, divided
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Kosher salt
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2 salmon fillets (4 to 6 ounces each)
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1/2 teaspoon lemon zest plus 1 tablespoon juice
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2 tablespoons chopped fresh dill
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1/2 teaspoon Dijon mustard