Roasted Salmon with Kale and 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