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Thaw salmon, if frozen. Sprinkle salmon with 1/4 teaspoon salt and pepper. Coat both sides of salmon fillets with nonstick spray. For a charcoal grill, grill salmon on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once halfway through grilling.
Meanwhile, for vinaigrette, in a screw-top jar combine mint, vinegar, oil, orange peel, orange juice, and 1/8 teaspoon salt. Cover and shake well.
Divide salad greens among 4 serving plates. Top with orange slices and red onion. Top each salad with a salmon fillet. Drizzle with vinaigrette and, if desired, sprinkle with almonds.