Rinse salmon in cold water and pat dry. Juice and zest the lemon into a shallow bowl large enough to hold the salmon without a lot of extra room. Add the thyme and garlic, then whisk in a couple glugs of oil. Put salmon in to the marinade and turn to coat. Leave on the counter to marinate if you are grilling soon or cover and refrigerate for 1 to 4 hours (remove 30 minutes before grilling).
Preheat grill to medium-high. Brush and oil the grate before cooking. Remove salmon from marinade and blot with paper towels. Take a little olive oil in your hands and lightly rub the salmon; season with salt and pepper. Place fish on the grill (flesh-side down) at a 45° degree angle to the grates. Cook for 4 to 6 minutes then use a SPATULA to flip. Cook for another 5 minutes or so. The salmon is done when it is still moist, flake with a fork and has just turned opaque at the center.
To serve, plate the fish and drizzle with a little vinaigrette. Put a teaspoon of vinaigrette in a bowl to toss and lightly dress the micro greens -- not more than that or they will wilt. Top salmon with dressed micro greens and serve.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/the-salmon-are-running-grilled-salmon-with-mustard-vinaigrette/