Preheat oven to 425 degrees F. Arrange salmon, skin side down, in a 9" x 13" baking dish. Sprinkle with Golden Lemon Garlic, then drizzle with 2 tablespoons Herbes de Provence EVOO. Roast on the middle rack for 12 minutes or until salmon flakes with a fork.
Prepare vinaigrette by whisking the Mediterranean Cassis Balsamic, dry mustard, EVOO, salt, and pepper in a small bowl
Combine spring mix, onion, carrots and nuts and divide among four plates. Drizzle with vinaigrette and top with roasted salmon.