Preheat your oven to 400°F (200°C).

In a small bowl, combine olive oil, Dijon mustard, lemon juice, fresh herbs, garlic powder, salt, and black pepper to make the herb paste.

Place the salmon fillets on a baking sheet and spread the herb paste evenly on top.

Bake the salmon for 12 to 15 minutes until cooked through and flaky.

In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, and red onion. Add nuts and feta if desired.

Whisk together olive oil, vinegar, honey, Dijon mustard, and salt and pepper to make the vinaigrette.

Drizzle the vinaigrette over the salad and toss to combine.

Serve the salad topped with the warm herb-crusted salmon fillets.