Step 1: Prepare the Apple Dijon Vinaigrette & Salad Base

1. Make the Vinaigrette: In a small bowl or jar, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper until well emulsified. Taste and adjust seasoning if needed (more honey for sweetness, more vinegar for tang). Set aside.
2. Prep Salad Components: If using red onion, slice it thinly and place it in a small bowl of cold water for about 10 minutes to reduce its sharpness. Drain well before adding to the salad.
3. Combine Salad Base: In a large salad bowl, combine the mixed greens. If using apples, you can slice or dice them now, and toss them with a tiny squeeze of lemon juice (if you have it) to prevent browning, or wait until just before serving.

Step 2: Prepare and Cook the Salmon

1. Pat Salmon Dry: Gently pat the salmon fillets dry with paper towels. This is crucial for achieving a nice sear and crispy skin (if using skin-on).
2. Season Salmon: Season both sides of the salmon fillets with salt and black pepper.
3. Prepare the Glaze: In a small bowl, whisk together the honey, soy sauce (or tamari), minced garlic, grated ginger (if using), rice vinegar, and red pepper flakes (if using). Set aside.
4. Heat the Pan: Heat 1 tablespoon of olive oil in a large non-stick skillet or cast-iron pan over medium-high heat. The oil should be shimmering but not smoking.
5. Sear the Salmon:

   • If using skin-on salmon, place the fillets skin-side down in the hot pan. Cook for 4-5 minutes without moving, until the skin is golden brown and crispy.
   • If using skinless salmon, place the fillets in the hot pan and cook for 3-4 minutes per side, until nicely seared.

6. Flip and Add Glaze: Carefully flip the salmon fillets. Reduce the heat to medium-low. Pour the prepared honey garlic glaze over and around the salmon.
7. Cook and Baste: Continue to cook for another 3-5 minutes, spooning the glaze over the salmon frequently, until the salmon is cooked through and the glaze has thickened slightly. The salmon is done when it flakes easily with a fork or reaches an internal temperature of 135-140°F (57-60°C) for medium, or 145°F (63°C) for well-done as per FDA guidelines. Be careful not to overcook, as salmon can dry out quickly. Also, watch the glaze carefully as honey can burn.

Step 3: Assemble the Salad and Serve

1. Finish the Salad: Add the sliced/diced apple, drained red onion (if using), toasted nuts, and dried cranberries (if using) to the bowl with the mixed greens.
2. Dress the Salad: Drizzle about half of the Apple Dijon Vinaigrette over the salad. Toss gently to combine. Taste and add more dressing if desired. It’s often best to slightly under-dress initially.
3. Plate Your Meal: Divide the Apple Dijon Green Salad among serving plates. Carefully place a honey garlic salmon fillet alongside or on top of the salad. Spoon any extra glaze from the pan over the salmon.
4. Garnish (Optional): Garnish with fresh parsley, chives, or a lemon wedge, if desired. Serve immediately and enjoy your delicious, healthy meal!