• Fast
• Healthy

Ingredients

1. Kosher salt
2. One 1-pound salmon fillet, with skin
3. 1/4 cup extra-virgin olive oil
4. 2 tablespoons balsamic vinegar
5. 1 1/2 teaspoons Dijon mustard
6. 1 garlic clove, minced
7. Salt and freshly ground pepper
8. 6 cups packed mesclun (3 ounces)
9. 1 cup cherry tomatoes, halved
10. 1/2 cup Calamata olives, pitted and chopped
11. 2 tablespoons chopped chives
12. 2 tablespoons chopped basil

Directions

1. Preheat the oven to 400°. Spread a 1/4-inch layer of kosher salt on a small rimmed baking sheet. Nestle the salmon in the salt, skin side down. Bake for 15 minutes, or until just cooked through. Using a spatula, lift the fillet from the skin and break it into bite-size pieces.
2. In a large bowl, whisk the oil with the vinegar, mustard and garlic; season with salt and pepper. Add the mesclun, tomatoes, olives, chives and basil and toss. Add the salmon; toss gently and serve.