Herb-Crusted Salmon With Mixed Greens Salad

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1/2 cup dry breadcrumbs

2 teaspoons chopped fresh oregano

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh flat-leaf parsley

1 1/2 teaspoons grated lemon rind

1/2 teaspoon black pepper

2 garlic cloves, minced

4 (6-ounce) salmon fillets (about 1 inch thick), skinned

Cooking spray

1/4 teaspoon kosher salt

1 tablespoon fresh lemon juice

1 tablespoon extravirgin olive oil

1 teaspoon Dijon mustard

1/4 teaspoon black pepper

4 cups mixed salad greens

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