Instructions

1. Preheat the oven to 450°F.
2. Combine the cider and the vinegar in a small saucepan and bring to a simmer over medium-high heat. Cook for 4 minutes, or until slightly reduced. Whisk in the mustard and return to a simmer, then remove from the heat and whisk in 1 tablespoon of the olive oil. Set aside.
3. On a rimmed baking sheet, toss the sweet potatoes with the remaining 2 tablespoons olive oil and ½ teaspoon salt. Roast for 20 minutes, turning the potatoes halfway through to ensure they cook evenly. Remove the sweet potatoes from the oven but don't turn the oven off.
4. Toss the shredded kale and the apple together in a large bowl. Add the hot sweet potatoes, the cider dressing, and the remaining ½ teaspoon salt. Set aside to let the flavors mingle until ready to serve.
5. Place the fish fillets on a rimmed, nonstick baking sheet. Whisk together the olive oil, dill, and lemon zest in a small bowl. Season the fish with the salt, and spoon the herbed oil evenly over the fillets.
6. Bake the fillets for 5 to 8 minutes, or until the fish is cooked through and flakes when prodded with a fork.
7. To serve, spoon some of the salad onto each dinner plate and top with a piece of the fish. Serve with a couple of lemon wedges on the side.