# What You'll Need:
→ Salmon
01 - 4 salmon fillets, skinless, approximately 5 oz each
02 - 2 tbsp olive oil
03 - 2 tsp Dijon mustard
04 - 1 tbsp lemon juice
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh dill, finely chopped
07 - 1 tbsp fresh chives, finely chopped
08 - 1 tsp garlic powder
09 - 1/2 tsp salt
10 - 1/2 tsp black pepper
→ Salad
11 - 4 cups mixed salad greens (arugula, spinach, romaine)
12 - 1 cup cherry tomatoes, halved
13 - 1/2 English cucumber, sliced
14 - 1/4 red onion, thinly sliced
15 - 1/4 cup toasted walnuts or almonds, optional
16 - 1/4 cup crumbled feta cheese, optional
→ Vinaigrette
17 - 3 tbsp extra-virgin olive oil
18 - 1 tbsp white wine vinegar or lemon juice
19 - 1 tsp honey or maple syrup
20 - 1 tsp Dijon mustard
21 - Salt and black pepper, to taste
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a small bowl, combine olive oil, Dijon mustard, lemon juice, parsley, dill, chives, garlic powder, salt, and black pepper to create a herb paste.
03 - Arrange salmon fillets on the prepared baking sheet and spread the herb paste evenly over their tops.
04 - Bake for 12 to 15 minutes, or until the salmon is just cooked through and flakes easily with a fork.
05 - In a large bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, nuts, and feta cheese if using.
06 - Whisk together extra-virgin olive oil, white wine vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl.
07 - Drizzle the vinaigrette over the salad and toss gently to coat evenly.
08 - Divide the salad among four plates and top each with a warm herb-crusted salmon fillet. Serve immediately.
