Prepare the Salmon

1. Preheat your oven to 375°F and line a baking sheet with parchment paper. Zest the yuzu or lemon and set the zest aside — you should have about a teaspoon of fragrant, oily zest that smells bright and floral.
2. In a small bowl, combine the chopped almonds, dried herbs, yuzu or lemon zest, and a pinch each of salt and pepper. Toss until evenly mixed — the zest should coat the almonds and the whole bowl will smell incredible.
3. Thinly slice the remaining yuzu or lemon into rounds and arrange them in two small beds on the prepared baking sheet. Place one salmon fillet on top of each citrus bed. Spread a thin, even layer of Dijon mustard over the top of each fillet — the mustard acts as both glue and flavor. Press the almond mixture firmly onto the mustard-coated salmon, packing it into a thick, even crust. Set aside while you prep the potatoes.

Make the Crispy Sage Potatoes

1. In a mixing bowl, toss the diced potatoes with avocado oil, sage chiffonade, salt, and pepper until every cube is evenly coated and you can see little ribbons of sage clinging to the potatoes.
2. Heat a cast iron skillet over medium-high heat until a drop of water sizzles and evaporates on contact. Add the seasoned potatoes in a single layer and let them sear undisturbed for 2 to 3 minutes until the bottoms turn golden. Transfer the skillet to the oven alongside the salmon and bake for about 30 minutes, stirring once halfway through, until the potatoes are deeply golden and crispy on every edge with wisps of fried sage throughout.

Braise the Eggplant and Serve

1. While the salmon and potatoes bake, heat olive oil in a large skillet or saucepan over medium heat. Add the sliced shallot and cook for 2 to 3 minutes, stirring occasionally, until it turns translucent and smells sweet. Add the diced eggplant and cubed tomato, season with salt and pepper, and cook for about 3 minutes until the vegetables start to soften and the eggplant begins to glisten.
2. Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to low, cover, and let it simmer for 15 to 20 minutes until the eggplant is meltingly tender and almost creamy — it should collapse easily when pressed with a spoon. Stir in the torn kale, cover again, and cook for 5 to 7 minutes until the kale wilts but keeps its vibrant green color. Taste and adjust the seasoning.
3. Slide the salmon and potatoes out of the oven when the salmon flakes easily with a fork and the almond crust is deep golden brown, about 15 minutes for the salmon. Plate each fillet alongside a generous scoop of crispy sage potatoes and a mound of braised eggplant with kale. Serve immediately.