Buttery Lemon Salmon Salad

To make the salmon: Preheat your oven to 325°F (160°C). Place the salmon filet on a baking sheet. Drizzle with butter (or olive oil). Thinly slice a lemon, remove the seeds, and place the slices on top of the salmon. Add salt and pepper to taste. Bake for 25 minutes, adjusting the time according to the thickness of your salmon until it is soft and flaky.

For the Lemony Herb Mustard Dressing: In a small bowl, mix about 1 tablespoon Dijon mustard with the juice of 1 lemon and a splash of olive oil. Chop up some fresh herbs (lemon balm, oregano, and thyme) from your garden and stir them into the dressing.

To assemble the salad: Combine mixed greens, avocado, radishes, lemon cucumber, cherry tomatoes, red onion, and feta in a large bowl. Flake the cooked salmon over the salad and drizzle generously with the lemony herb mustard dressing.