Preheat oven to 400.
Clean, dry and remove kale from their stems. Roll and then slice kale into half inch ribbons. Place in a large mixing bowl.
Place olive oil, parmigiano reggiano, mustard, salt, pepper, garlic cloves, egg yolk, anchovies and juice of the lemon into a blender. Blend until dressing is at your desired consistency.
Pour dressing over kale gradually, mixing until its well coated. Allow it to sit for at least 10 minutes to soften.
Season each side of the salmon fillets with salt, pepper, lemon zest and dill.
Heat a large pan (with heatsafe handle) over high heat with olive oil. Place the fillets on the pan, skin side down. Reduce heat to medium and allow them to sear for 5-8 minutes, until crispy and browned.
Place pan in the oven to finish for an additional 5-7. Remove from the oven.
Remove salmon fillets from the pan and add a little additional olive oil and place back on the stove top over medium heat. Sprinkle remaining parmigiano reggiano into rounds and allow to cook until they bubble and get golden brown. Remove the parmesan crisps from the pan and place on a paper towel to drain.
Assemble salad as you please.