• Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Step 2: Place the salmon fillets on the prepared baking sheet. Season them with salt and pepper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
• Step 3: In a large salad bowl, combine the baby arugula, diced avocado, and halved cherry tomatoes.
• Step 4: In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard. Season the dressing with salt and pepper to taste.
• Step 5: Flake the baked salmon into large chunks and add it to the salad bowl. Drizzle the dressing over the salad and gently toss to combine.
• Step 6: Serve the salmon and arugula salad immediately, or chill it in the refrigerator for 30 minutes to allow the flavors to meld.