Preheat oven to 425F. In an oven-safe skillet, heat olive oil and butter over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
Add cabbage, salt and pepper. Toss well. Cool until cabbage softens and begins to caramelize. Stir in vingear.
Spread cabbage evenly in skillet and transfer to oven. Roast until edgesd are lightly browned and tender.
While the cabbage is roasting, pat salmon dry. Rub with olive oil, season generously with salt, pepper and lemon zest. Brush each fillet with a thin layer of dijon on top.
Remove salmon from oven and nestle salmon filets skin side down directly on top.
Return to oven and roast until salmon flakes easily and reached your preferred doneness.
To finish and serve, sprinkle with dill microgreens and serve with lemon wedges.