Step 1

To a large measuring cup or small bowl, add the honey, lemon juice, 3 to 4 tablespoons olive oil, dijon mustard, salt, pepper, and whisk to combine.

Step 2

To a large skillet, add 2 tablespoons olive oil and heat over medium-high heat.

Step 3

When the oil is warm, add the salmon and cook for about 4 to 5 minutes, or until salmon has lightly seared on first side.

Step 4

Flip salmon over and cook for about 1 minute.

Step 5

Add half of the honey-lemon juice mixture (reserve the other half to use as vinaigrette for salad as needed). Use caution because mixture will bubble up when you add it. Cook for about 2 to 3 minutes, or until sauce has thickened and reduced some, and salmon is just cooked through. As the sauce boils and bubbles, spoon it over the top of the salmon a few times, as if you’re basting it.

Step 6

Remove pan from the heat, and allow salmon to rest in pan while you plate the salad.

Step 7

To a large platter, add the lettuce and evenly sprinkle with tomatoes, cucumber, and cheese.

Step 8

Top with the salmon, including any sauce from the skillet, and if necessary drizzle the reserved vinaigrette as desired. Serve immediately. Salad is best served fresh once dressed.