Shallots - Dice. (Can be done up to 3 days ahead) 

Tomatoes - Dice. 

Zucchini - Peel into ribbons with a peeler until you reach the center. You can toss the center or slice it thinly into ‘pennies.’ Place into a bowl and sprinkle lightly with salt. Toss to mix. 

Whisk together shallots, Dijon, vinegar, and olive oil. Salt and pepper to taste. If it’s too tart, you can add a bit of your preferred sweetener. 

If you want your salmon warmed up, you can do so in the microwave (look for that reheat button) or in the oven at 300 degrees for 10 to 15 minutes. 

Toss together salmon, spinach, tomatoes, walnuts, and zucchini ribbons. Dress with vinaigrette and toss to coat. Season with more salt and pepper if needed.