Salt-Baked Salmon Salad

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Kosher salt

One 1-pound salmon fillet, with skin

1/4 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 1/2 teaspoons Dijon mustard

1 garlic clove, minced

Salt and freshly ground pepper

6 cups packed mesclun (3 ounces)

1 cup cherry tomatoes, halved

1/2 cup Calamata olives, pitted and chopped

2 tablespoons chopped chives

2 tablespoons chopped basil

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