Nutritious salmon on a bed of mesclun greens drizzled with dijon, lemon and dill.
Tbsp chopped fresh chives
Tbsp chopped fresh dill
Tbsp lemon, juice
tsp Dijon mustard
cup mesclun, (or 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 tablespoons (25 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.