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1
Prepare the Herb Vinaigrette, and set aside.
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2
Preheat the oven to 350 degrees F.
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3
Sprinkle the salmon fillets on both sides with the salt and pepper.
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4
Spread the mustard on both sides of each fillet, dredge them in the chopped herbs, and press the herbs onto the fillets with your hands.
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5
Heat the butter or oil in a 10-inch, ovenproof, nonstick skillet over high heat until very hot.
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6
Place the salmon fillets in the skillet and cook for about 1 minute per side, turning carefully so not to damage the herb crust.
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7
Place the skillet in the oven and roast for about 5 minutes for medium, 10 minutes or longer for well done.
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8
While the salmon is baking, prepare the Warm Greens.
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9
To serve, place 1 serving of the greens on each plate, top with a salmon fillet, and drizzle with additional vinaigrette.
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10
Combine the vinegar, shallots, garlic, herbs, salt, and pepper in a bowl.
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11
Slowly whisk in the oil and continue whisking until thoroughly emulsified.
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12
Use immediately or store, refrigerated, in an airtight container for 3 days.
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13
Whisk before serving.
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14
Heat the oil in a large skillet over medium-high heat.
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15
Add the greens, water, salt, and pepper and heat, stirring gently, just until the greens wilt, for about 2 minutes.
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16
Remove from the heat.
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17
Toss the warm greens with about 1/2 cup of the herb vinaigrette and serve immediately.
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18
Note: To remove dirt from greens, place them in a colander or large strainer and rinse them with cool water, preferably with your sink's spray attachments, if you have one.
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19
Spread the greens on a dishtowel or several paper towels and gently pay them dry.
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20
Or use a salad spinner, if you have one.
