Preheat your oven to 350°F (175°C).

Grease a baking sheet with a light coating of extra virgin olive oil.

Pat the 15 oz (425g) salmon filet dry with paper towels and place it onto the prepared baking sheet.

Sprinkle 0.1 tsp (0.5g) of sea salt over the fish, then spread the 1 tbsp (15g) of coarse ground mustard evenly to cover the entire top of the filet.

Bake the salmon in the preheated oven for 15 to 20 minutes, or until the fish flakes easily with a fork.

While the salmon is baking, whisk together the 1 tbsp (15ml) extra virgin olive oil, 1 tbsp (15ml) white wine vinegar, and 1 tbsp (15g) Dijon mustard in a small bowl to create the dressing, then set it aside.

Combine the 2 tbsp (20g) dried cranberries, 2 tbsp (15g) chopped pecans, 0.5 cup (15g) chopped baby spinach, and 1 cup (20g) chopped arugula in a mixing bowl.

Pour the prepared Dijon dressing over the greens and toss until the salad is well coated.

Spoon the dressed salad into a serving bowl, gently top with the warm Mustard Crusted Salmon, and enjoy immediately!

Let the Fish Rest Before Cooking: Pull your salmon filet out of the refrigerator about 15 minutes before baking.

Letting it come closer to room temperature ensures it cooks evenly all the way through without drying out the edges.

Check the Temperature: To avoid dry, overcooked fish, use an instant-read meat thermometer. Aim for an internal temperature of 135°F to 140°F (57°C to 60°C). It will continue to cook slightly (carryover cooking) after you remove it from the oven, resting perfectly at 145°F.