Pan-seared salmon coated in honey and olive oil, served over a fresh salad with roasted corn, avocado, tomatoes, olives, and spring mix, dressed with olive oil and lemon juice.
Coat the salmon in about 1 tablespoon of honey and 1 tablespoon of extra virgin olive oil. Heat a pan over medium/high heat and pan-sear each side of the fish for 3-5 minutes. After searing, cover the pan and cook on low heat for a few minutes more to ensure the fish is fully cooked. While the salmon cooks, prepare your salad by combining roasted corn, avocado, tomatoes, olives, and spring mix. Once the salmon is cooked, serve it on top of the salad. Dress the salad with the remaining olive oil, lemon juice, salt, and pepper.
