Preheat the oven to 200C.

Brush the salmon filets with olive oil, salt and pepper.

Bake for 10 mins.

In the meantime, finely chop fennel, snap peas, mint, basil, dates and almonds. Transfer to a bowl.

In a jar, add olive oil, lemon, thyme and oregano, shake well.

Drizzle the dressing on top of veggies and mix well.

Serve with the base of spring salad and top with the salmon filet, enjoy!