Preheat oven to 350 degrees. Line aluminum foil on baking sheet.
Mix minced garlic, olive oil, lemon juice, salt and pepper together in a bowl. Cut salmon fillet in two, and pour over mixture. Bake salmon for 8 minutes, or until the salmon flakes easily with a fork.
In a big serving bowl, mix the spring mix, diced cucumbers, artichoke quarters, diced hearts of palm, sliced avocado and sliced beets.
In another bowl, whisk together the dijon mustard, olive oil, lemon juice, honey until the salad dressing becomes creamy.