Greek Salmon Salad

Thaw salmon, if frozen. Preheat oven to 425 degrees F. Line a 15-by-10-inch baking pan with parchment paper. Place the salmon in the prepared pan. Whisk balsamic vinegar and honey in a small bowl; drizzle half of the mixture over the salmon. Sprinkle with salt and pepper

Roast the salmon until the thickest part flakes easily, about 15 minutes. Drizzle with the remaining vinegar mixture

Coat a 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook, stirring frequently, just until tender, 3 to 5 minutes. Remove from heat

Combine salad greens, roasted vegetables, salmon, almonds and Parmesan. Drizzle with dressing and toss to coat