Instructions for salmon:

1. Preheat your oven to 375°F  and line a baking sheet with parchment paper.
2. Zest the yuzu or lemon and set the zest aside.
3. In a bowl, combine the chopped almonds, dried herbs, yuzu or lemon zest, salt, and pepper.
4. Thinly slice the remaining yuzu or lemon and arrange the slices on the prepared baking sheet.
5. Place the salmon fillets on top of the lemon slices.
6. Spread a thin layer of Dijon mustard on each salmon fillet.
7. Sprinkle the almond mixture evenly over the mustard-coated salmon fillets.
8. Bake in the preheated oven for about 15 minutes or until the salmon flakes easily with a fork.

Instructions for potatoes:

1. Preheat your oven to 375°F.
2. In a mixing bowl, combine the diced potatoes, avocado oil, salt, pepper, and chiffonade sage. Toss to coat the potatoes evenly.
3. Heat a cast iron skillet over medium-high heat and add a bit of extra avocado oil if needed.
4. Once the skillet is hot, transfer the seasoned potatoes to the skillet and spread them out evenly.
5. Place the skillet in the preheated oven and bake for about 30 minutes or until the potatoes are crispy and golden brown, stirring occasionally for even cooking.
6. Remove the skillet from the oven and serve.

To make the eggplant:

1. In a large skillet or saucepan, heat some olive oil over medium heat.
2. Add the finely sliced shallot and sauté until it becomes translucent.
3. Add the diced eggplant and cubed tomato to the skillet. Season with salt and pepper and cook for a few minutes until the vegetables start to soften.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Reduce the heat, cover the skillet, and let it simmer for about 15-20 minutes, or until the eggplant is tender.
6. Add the torn kale to the skillet and stir it into the eggplant mixture.
7. Cover the skillet again and cook for an additional 5-7 minutes, or until the kale wilts and becomes tender.
8. Adjust the seasoning if needed, and serve as a delicious and healthy side dish.