Season the salmon with salt & pepper and then squeeze fresh lemon juice over the salmon.
Once seasoned, heat a medium skillet with 1 tablespoon of olive oil. Sear the salmon three minutes on one side, flip and cook another three minutes. Flip once more and cooked covered with another three minutes.
While the Salmon is cooking, add the diced pear to a small skillet with a drop of olive oil. Let the pears cook about 5-8 minutes until they are soft and caramelized. Remove from heat and set aside.
In a large bowl, toss the spinach, blueberries, pears, goat cheese, and pumpkin seeds.
Using a fork, chop of chunks of salmon and top the salad.
Dress the salad with Tessemae’s honey balsamic dressing or one of your choice!