- Preheat oven to 450 degrees.
- Remove the stem and gills from each portobello (I did this with a spoon). Lightly apply cooking spray on both sides of each mushroom and sprinkle with salt and pepper. Place on the baking sheet and par-roast for 5 minutes to release some of their liquid. Remove from oven and pour off excess liquid. Allow them to cool slightly on the sheet pan as the other components are prepared.
- In a medium-sized bowl, add the frozen kale and microwave for 45 seconds to defrost and warm slightly. Remove from microwave and add artichokes, feta, rice, garlic, chives, zest, seasonings, and oil. Mix well and stuff the mixture into each portobello.
- Rub oil onto both sides of each salmon filet. Season the skin side with only salt and pepper (creating a barrier to help crisp the skin). On the flesh side, sprinkle with creole seasoning, granulated garlic, and dill. Place onto the baking sheet skin side down.
- Add oil, salt, and pepper to zucchini rounds and place onto the baking sheet.
- Bake everything for 15-20 minutes. Midway through the cooking process, flip the zucchini to brown on the other side. Remove the baking sheet from the oven.
- Squeeze a generous amount of lemon juice on the salmon and sprinkle additional feta on the portobellos. Serve and enjoy.