Lemon Garlic Salmon with Spring Mix Salad

This summer salmon dish is full of bright, intense flavors. 
Course Main Course
Cuisine American
Servings 4


  • 2 teaspoons F. Oliver’s Golden Lemon Garlic
  • 4 6 ounce wild caught salmon fillets
  • 4 cups spring mix
  • 1 small red onion thinly sliced
  • 2 carrots peeled and shredded
  • ¼ cup walnuts or toasted pine nuts
  • ¼ cup F. Oliver's Mediterranean Cassis Balsamic
  • ½ cup plus 2 tablespoons F. Oliver’s Herbes de Provence EVOO
  • 1 teaspoon dried mustard
  • pinch of salt and ground black pepper


  • 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.
Keyword Salmon