Crispy Skin Salmon Provencal with Charred Red Cabbage Salad

Ingredients

• 4 tablespoons Dijon mustard
• Four 4-ounce skin-on salmon fillets
• Kosher salt and freshly ground black pepper
• 4 teaspoons dried herbes de Provence
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• Juice of 1/2 lemon
• Charred Red Cabbage Salad, recipe follows
• 1/4 cup canned crispy fried onions
• 1/4 head red cabbage, stem intact, cut into thick slices
• 1/2 yellow onion, peeled, root end intact, cut into wedges
• 3 tablespoons olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 1/4 cup your favorite olives, pitted and halved
• 1 jarred roasted red pepper, julienned
• 1 orange, supreme (peel cut away and segments cut free from the pith) along with collected juices
• 1/2 lemon, juiced

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