Reheat the salmon, if desired, or serve it chilled. Break the salmon into bite-size pieces.
In a salad bowl, combine the baby spinach, blueberries, and fresh mint. Toss to mix.
Drizzle on the olive oil and toss again to blend salad contents.
Transfer salad to a serving dish, arrange the pieces of grilled salmon over the salad, and then drizzle the lemon juice over the salmon and salad. Enjoy!