Seared Salmon Summer Salad

• 1 tablespoon olive or avocado oil
• 4 fillets boneless, skinless pink salmon (3-4 ounces each)
• ¼ teaspoon black pepper
• Dash of salt
• 8 cups (~10 ounces) spring mix greens
• 1 cup blueberries
• 1 medium avocado, diced
• ½ cup crumbled feta or goat cheese
• ½ small red onion, finely diced\

Lemon Honey Dressing:

• ¼ cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon honey
• ½ teaspoon Dijon mustard
• Pinch of black pepper
• Pinch of salt

1. Wash your hands thoroughly with soap and warm water.
2. Heat a large cast iron or dark non-stick skillet over medium-high heat. Let heat for 2-3 minutes until entire pan is very hot. Add olive oil to coat pan. Immediately place salmon fillets in skillet. Sprinkle with half the salt & pepper, and let cook without moving about 4-5 minutes.
3. While salmon is cooking, prepare salad bowls. Divide spring mix into 4 serving bowls. Add blueberries, diced avocado, crumbled cheese, and diced red onion in equal portions.
4. Carefully flip fillets over and sprinkle with remaining salt & pepper. Let cook another 3-5 minutes. Use a food-safe thermometer to ensure the thickest fillet has reached an internal temperature of 145 degrees F. Salmon should have crusted brown sear marks on outer surface with a remaining light pink color. Remove fillets from skillet onto separate plate to let rest.
5. While salmon is resting, prepare the dressing. Add all ingredients to a small mixing bowl and whisk vigorously until creamy. Alternatively, add ingredients to a jar. Seal tightly and shake vigorously.
6. Dice of fork salmon into pieces and add on top of each salad, then drizzle with dressing. Serve fresh. Store salad and dressing leftovers separately in air-tight containers in the refrigerator for up to 2-3 days.