Ginger-Glazed Almond Salmon Salad

Run salmon under cold water for 1 minute. Place fish in a large bowl. Pour in agave nectar. Sprinkle in cinnamon and ginger and, using your hands, coat the salmon until the marinade is distributed evenly. Refrigerate for 30 minutes.

Preheat a large skillet over medium-high heat and drizzle with olive oil. Once salmon has finished marinating, transfer to the skillet and begin to cook. Cook one side for 5 minutes, or until done, then flip to cook the other side.

Meanwhile, cook green beans according to package directions. Once done, set aside.

While salmon cooks, wash and chop lettuce. Distribute among 4 plates. Dice tomatoes and fold on top of lettuce. Top with green beans.

Place almonds in a food processor and pulse until chopped into bits (you can also chop using a knife). Set aside.

Once salmon fillets have finished cooking, remove from heat and place each one on the prepared salads. Distribute chopped nuts among the plates. Top each salad with 2 tablespoons of mango salsa.