Baked Salmon with Kale and Cabbage   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 […]