- Portion size 4 servings
- 4 salmon fillets
- 3 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh dill
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 6 cups mesclun
- 6 cups mixed baby greens
Arrange salmon, skin side down, on plate; set aside. In large bowl, whisk together 1/4 cup (50 mL) olive oil, chives, lemon juice, mustard and pinch each salt and pepper; drizzle 2 tbsp (30 mL) over fish. Let stand for 10 minutes.
Transfer to baking sheet, skin side down; roast in 425°F (220°C) oven for 10 to 15 minutes or until fish is opaque and flakes easily when tested with fork.
Meanwhile, add greens to bowl; toss to coat. Divide among plates; top each with fillet.