Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
Place the salmon fillets on the baking tray. Drizzle with olive oil, lime juice, ground cumin, salt, and pepper.
Bake the salmon for 15-20 minutes, or until cooked through and flaking easily with a fork. Remove from the oven and let it rest for 5 minutes.
While the salmon is cooking, prepare the salad. In a large mixing bowl, combine arugula, kale, and cherry tomatoes. Toss gently to mix.
Flake the rested salmon into large pieces and add it to the salad.
Drizzle with any remaining lime juice and olive oil, and toss gently to combine.
Serve with fresh mint leaves and cracked black pepper on the side for added flavor.
