Pre-heat oven to 375°F and line a large, rimmed baking sheet with apiece of parchment paper or a Silpat® baking mat. Place salmon fillets on theprepared baking sheet and generously season with salt and black pepper, totaste. Set aside
In a small bowl, whisk together 2 tablespoons olive oil with 3tablespoons lemon juice. Add the mustard, honey, and garlic and whisk tocombine. Brush each fillet with the honey-mustard mixture until coated.
Add chopped pistachios and ground cardamom to a small bowl and stir tocombine. Evenly divide the pistachio mixture among the salmon fillets, gentlypressing the mixture into each fillet to ensure it adheres
Place the cherry tomatoes in a medium bowl and drizzle with onetablespoon olive oil. Season with salt and black pepper, to taste, and toss tocombine. Arrange the seasoned tomatoes around the salmon fillets and place inthe pre-heated oven to roast until the salmon is flakey and the cherry tomatoesare blistered, approximately 13-15 minutes
Meanwhile, combine the mixed salad leaves, cucumber, red onion, andKalamata olives in a large bowl. Drizzle with the remaining olive oil and lemonjuice and season with salt and black pepper, to taste, and toss to combine. Setaside.
1. Once baking time is complete, remove salmon and tomatoes from oven. Serve immediatelywith the fresh salad on the side. Enjoy!