Place the salmon fillets in a small sealable bag, add the honey and mustard dressing, ensuring the fillets are coated well. Place in the fridge to marinade for at least 30 minutes, ideally for an hour.
Line the grill rack with foil and grill the fillets on medium for around 5 minutes on each side, depending on thickness.
Arrange the salad leaves on a plate with the tomatoes and cucumbers. Top with the grilled salmon and sprinkle with the flaked almonds. Finish with a drizzle of Lion Honey and Mustard Dressing.
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