Preheat the oven to 350 degrees. Spray an oven-safe pan with cooking oil.
Divide the lettuce between four plates or bowls. Top each one with 1/4 of the carrot shreds and 1 oz of crumbled goat cheese or feta .
Meanwhile, rinse the salmon in cool water and pat dry. Place, skin side down, into the prepared pan. Drizzle with olive oil and then sprinkle with salt and pepper. Lay a sprig of thyme over each piece.
Bake the salmon for 15-20 minutes, until it flakes easily with a fork.
Top each salad with a salmon fillet. Drizzle with vinaigrette.