Preparation Steps

• Season salmon with 2 teaspoons of Dijon mustard, 1/2 teaspoon of dried parsley, 1/4 teaspoon of salt, and black pepper.
• Adjust oven on the second rack and broil salmon for 6 to 7 minutes until cooked through.
• In a large bowl, combine red onion, olive oil, apple cider vinegar, remaining Dijon, garlic powder, parsley, salt, and pepper; let sit for 5 minutes.
• Add cherry tomatoes and avocado; toss. When ready to serve, toss in chopped lettuce and cabbage, then finish with remaining vinegar; adjust salt and pepper as needed.
• Divide the salad into 4 bowls and top each with the cooked salmon fillet.