4 salmon fillets
3 Tbs Dijon mustard (divided 2 & 1)
1 Tbs dried parsley.
1/2 tsp salt
1/2 tsp fresh black pepper
2 Tbs chopped red onion
2 Tbs extra virgin olive oil
2 tablespoons of rice vinegar
1/4 cup of honey
1/2 teaspoon garlic powder
2 cup halved cherry tomatoes
2 small ripe avocado diced
1 mango diced
4 cups chopped green leaf lettuce
1/2 cups red/purple cabbage (shredded)
Season salmon with 1 Tbs of the Dijon, dried parsley, 1/4 teaspoon salt and black pepper.
Bake salmon 6 to 7 minutes, until cooked through.
In a small bowl mix the olive oil, vinegar, red onion, remaining Dijon, honey garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt and pepper to taste.
In a large bowl, combine the red cabbage, lettuce, tomatoes. Top with avocado and mango.
Drizzle 3/4 of your dressing onto the salad and reserve 1/4 for salmon.
Serve the salad with salmon and drizzle the remaining dressing on top of salmon. Enjoy!