Averie Cooks

-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.
-1 To a large skillet, add 2 tablespoons olive oil and heat over medium-high heat.
-1 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.
-1 Flip salmon over and cook for about 1 minute.
-1 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.
-1 Remove pan from the heat, and allow salmon to rest in pan while you plate the salad.
-1 To a large platter, add the lettuce and evenly sprinkle with tomatoes, cucumber, and cheese.
-1 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.