Ingredients for 2 servings: 

Orange & Cinnamon Salmon

• 2 salmon fillets (~5–6 oz / 150–180g each, skin on or off)
• 1 organic orange
• 1½ tsp medium-hot mustard
• 1 tsp honey (to taste
• 1 pinch ground cinnamon
• 1 pinch salt
• optional: freshly ground black pepper
• optional: 1 tsp olive oil (for greasing the dish)

Lamb’s Lettuce Salad

• 4–5 oz (120–150g) lamb’s lettuce (field salad)
• 1–1½ oz (30–40g) Parmesan cheese, in a block
• 2 tbsp pine nuts
• optional: 1 small onion or shallot, very finely diced

Mustard Vinaigrette

• 3 tbsp mild olive oil
• 1 tbsp white wine vinegar or mild apple cider vinegar
• 1 tsp medium-hot mustard
• 1 pinch salt
• freshly ground black pepper

1.  Prepare the salmon: 

Preheat the oven to 350 °F (180 °C). Lightly grease a small baking dish with olive oil or line it with parchment paper. Rinse the salmon fillets briefly under cold water, pat dry thoroughly, and season lightly with salt. Place them in the dish with the skin side up.

2. Make the orange–cinnamon topping: 

Wash the orange and dry it. Grate the zest (orange part only, not white pith) and juice the orange. In a small bowl, mix: orange zest, 2–3 tbsp fresh orange juice, mustard, honey, a small pinch of cinnamon. Season with a little salt and optional black pepper. The mixture should be fruity and lightly sweet with a subtle hint of cinnamon. Spread evenly over the salmon fillets.

3. Bake the salmon: 

Bake in the preheated oven 15–20 minutes, until salmon is cooked through but still juicy. It’s done when it flakes easily.

4. Prepare the salad & toppings: 

Wash and spin dry the lamb’s lettuce. Toast the pine nuts in a dry pan over medium heat until golden brown. Set aside. Shave the Parmesan into thin flakes using a vegetable peeler.

5. Make the mustard vinaigrette: 

Whisk together mustard, vinegar, and a pinch of salt. Slowly whisk in olive oil until emulsified. Season with black pepper and stir in the diced onion/shallot if using.

6.  Assemble & serve: 

Toss the salad lightly with the vinaigrette just before serving. Place on plates, sprinkle with Parmesan and pine nuts. Serve salmon on top or alongside the salad.

Sources: 

Zentrum der Gesundheit. (2025). Senf—Ein köstliche Würzpaste. Zentrum der Gesundheit. Source