Tilapia a la Provencal over Mixed Greens

1 teaspoon dried herbes de Provence
2 tablespoons fresh lemon juice
1/2 teaspoon salt
4 6 ounce tilapia filets
3 tablespoons olive oil divided
1/2 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme
1/4 cup minced shallots
1/2 teaspoon dijon mustard
1 teaspoon honey
1/2 teaspoon fresh ground pepper
2 tablespoons finely chopped kalamata olives
1 6 ounce package salad greens

Combine herbes de Provence, 2 teaspoons juice, and 1/4 teaspoon salt. Rub over tops of fillets. Heat 2 teaspoons oil in large skillet over med high heat. Add fish to the pan; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan and sprinkle with parsley and thyme.

Heat remaining 7 teaspoons oil in skillet over med high heat. Add shallots; saute 2 minutes or until tender. Remove from heat; stir in remaining 4 teaspoons of lemon juice, remaining 1/4 teaspoon salt, mustard, honey, and pepper. Gently stir in olives.

Combine greens and dressing in a large bowl, tossing well to coat. Arrange 1 1/2 cups salad on each of 4 plates; top each serving with 1 fillet. Makes 4 servings.