The vegetables cook right alongside the salmon and then get dressed with a mustard-dill-lemon vinaigrette. The best part of all is how the kale transforms into crispy chips in the oven. Cook, relax and enjoy!

What you’ll need:

1 bunch Tuscan kale 6 ounces Brussels sprouts 8 ounces micro gold potatoes 2 salmon fillets 1 lemon 1-2 sprigs dill 1 teaspoon whole grain mustard Extra virgin olive oil Coarse salt Freshly ground black pepper

Equipment:

rimmed baking sheet zester

Recipe Steps: