# What you need:
→ Salmon
01 - 4 salmon fillets, skinless, about 5 ounces 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 - 1/2 teaspoon salt
10 - 1/2 teaspoon 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 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 pepper, to taste
# How to make it:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Combine olive oil, Dijon mustard, lemon juice, parsley, dill, chives, garlic powder, salt, and pepper in a small bowl to create a herb paste.
03 - Place salmon fillets on the prepared baking sheet and spread the herb paste evenly over each fillet.
04 - Bake the salmon for 12 to 15 minutes, until just cooked through and flaky.
05 - Toss mixed greens, cherry tomatoes, cucumber, red onion, nuts, and feta cheese (if using) in a large bowl.
06 - Whisk together 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 combine.
08 - Divide salad onto four plates and top each with a warm herb-crusted salmon fillet. Serve immediately.
