Dice all the vegetables (cucumber, tomatoes, onions, radish, lemon).

With a brush, add a bit of mustard on both sides of the fish.

On a plate, combine 1 cup breadcrumbs, 1 tbsp parmesan cheese, 1 tbsp Gino red hot pepper, 1 tsp garlic powder, 1 tsp ginger powder, 2 cubes Gino max beef flavor, and 4 tbsp Gino thyme. Mix thoroughly.

Coat the mustard-brushed salmon properly with the herbed mix and place in an oven or air-fryer for 20 minutes at 160°C.

For the salad vinaigrette, add 4 tbsp lemon juice to a bowl with 1 tbsp honey and 1 tbsp olive oil, stirring gently to combine.

Add black pepper and a pinch of salt (optional).

Plate the fish with the vegetables as desired and drizzle a little of the vinaigrette on top.