Toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes until golden and fragrant.

Chop the romaine lettuce into bite-sized pieces. Halve the grape tomatoes, thinly slice the red onion, and pit the kalamata olives.

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and optional maple syrup. Season with salt and pepper.

Preheat your oven to 400°F. Pat the salmon filets dry, drizzle with olive oil, and season with salt and pepper. Bake for 10–12 minutes.

In a large mixing bowl, combine the chopped romaine, cooled quinoa, red onion, halved tomatoes, crumbled feta cheese, olives, and toasted almonds.

Once the salmon has rested, break it into large pieces and add it to the salad. Drizzle the dressing over and toss gently.