Heat olive oil in a large skillet over medium-low heat. Cook shallot about 3 minutes, until it softens. Increase heat to medium, add kale and vegetable broth, and cook until tender, about 6 to 8 minutes, stirring occasionally.

Place salmon on top of kale in the skillet. Cover the pan and cook over medium-low heat, until the salmon is just cooked through, 10 to 12 minutes.

Mix together yogurt, white horseradish and dill in a small bowl.

Place salmon on a serving plate, and arrange kale around the sides of the salmon. Serve with yogurt-horseradish sauce.