Preheat the oven to 375°F (190°C). Place salmon fillets on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 15-20 minutes until flaky.

Chop mixed greens into bite-sized pieces. Slice cucumber and halve cherry tomatoes.

In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and herbs.

Once the salmon cools slightly, flake it into chunks. In a large bowl, toss together the greens, veggies, and salmon.

Drizzle dressing over the salad and toss lightly until well combined. Serve immediately.