# What You Need:
→ Salmon
01 - 4 skinless salmon fillets, 5 oz (150 g) each
02 - 2 tbsp olive oil
03 - 2 tsp Dijon mustard
04 - 1 tbsp fresh lemon juice
05 - 2 tbsp finely chopped fresh parsley
06 - 1 tbsp finely chopped fresh dill
07 - 1 tbsp finely chopped fresh chives
08 - 1 tsp garlic powder
09 - ½ tsp salt
10 - ½ tsp ground black pepper
→ Salad
11 - 4 cups mixed salad greens (arugula, spinach, romaine), approx. 4 oz (120 g)
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 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
# How to Make It:
01 - Preheat the oven to 400°F (200°C) and 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 pepper to create a herb paste.
03 - Place salmon fillets on the prepared baking sheet and evenly spread the herb paste over their tops.
04 - Bake for 12 to 15 minutes, until the salmon flakes easily with a fork and is cooked through.
05 - Combine salad greens, cherry tomatoes, cucumber, red onion, nuts, and feta cheese 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 vinaigrette over the salad mixture and toss gently to evenly coat.
08 - Distribute salad onto four plates and top each with a warm herb-crusted salmon fillet. Serve immediately.
