Source: dLife

Skinless salmon fillets coated with a sweet teriyaki glaze over a field greens salad.

Servings

1 tbsp dijon mustard
1 tbsp cooking wine (dry white)
1 tbsp low sodium teriyaki sauce
1 tsp low sodium soy sauce
1 tsp honey
1 tsp fresh lemon juice
0.5 tsp garlic powder
0.25 tsp white pepper
2 salmon fillet , skinless
2 cup salad greens
0.25 Onion, red, fresh, small, whole , sliced thinly

1 Preheat the oven to 350 degrees F. Mix the mustard, wine, teriyaki sauce, soy sauce, honey, lemon juice, garlic powder, and white pepper in a bowl. Put the salmon in the bowl and cover with the mixture.
2 Put the salmon in a baking dish and pour the remaining mixture on top. Bake for approximately 10 to 12 minutes.
3 Place 1 cup of greens on each plate and set a salmon fillet on top. Situate the red onions over each and serve.