# What You Need:
→ Salmon
01 - 4 skinless salmon fillets, approximately 5 oz each
02 - 2 tablespoons olive oil
03 - 2 teaspoons Dijon mustard
04 - 1 tablespoon lemon juice
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh dill, finely chopped
07 - 1 tablespoon fresh chives, finely chopped
08 - 1 teaspoon garlic powder
09 - ½ teaspoon salt
10 - ½ teaspoon black pepper
→ Salad
11 - 4 cups mixed salad greens (arugula, spinach, romaine)
12 - 1 cup cherry tomatoes, halved
13 - ½ English cucumber, sliced
14 - ¼ red onion, thinly sliced
15 - ¼ cup toasted walnuts or almonds (optional)
16 - ¼ cup crumbled feta cheese (optional)
→ Vinaigrette
17 - 3 tablespoons extra-virgin olive oil
18 - 1 tablespoon white wine vinegar or lemon juice
19 - 1 teaspoon honey or maple syrup
20 - 1 teaspoon Dijon mustard
21 - Salt and black pepper, to taste
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine olive oil, Dijon mustard, lemon juice, parsley, dill, chives, garlic powder, salt, and black pepper in a small bowl to form a herb paste.
03 - Place salmon fillets on the parchment-lined baking sheet and spread the herb paste evenly over the tops.
04 - Bake salmon for 12 to 15 minutes until cooked through and flakes easily with a fork.
05 - In a large bowl, mix salad greens, cherry tomatoes, cucumber, red onion, nuts, and feta cheese if using.
06 - Whisk extra-virgin olive oil, white wine vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper together in a small bowl.
07 - Drizzle vinaigrette over the salad and gently toss to coat.
08 - Plate the salad evenly onto four servings and top each with a warm herb-crusted salmon fillet. Serve immediately.
