Salmon Salad with Orange-Balsamic Vinaigrette

Thaw salmon if frozen. Sprinkle salmon with the 1/4 teaspoon salt and the pepper. Coat both sides of salmon fillets with cooking spray. For a charcoal or gas grill, grill salmon on the rack of a covered grill directly over medium heat 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once halfway through grilling time.

Meanwhile, for vinaigrette, in a screw-top jar combine mint, vinegar, oil, orange peel, orange juice and the 1/8 teaspoon salt. Cover and shake well.

Divide salad greens among four serving plates. Top with orange slices and red onion. Top each salad with a salmon fillet. Drizzle with vinaigrette. If desired, sprinkle with almonds.