Salad
4 cups baby kale or arugula
1 Barlett Pear

Dressing
3 Tbs orange juice
2 Tbs fresh lemon juice
2 Tbs extra virgin olive oil
2 garlic cloves, minced
1 tsp dijon mustard
Salt pepper to taste
1/3 cup crumbled quality blue cheese like gorgonzola dolce
4 6oz pieces of salmon, skin-on
Juice of 1 lemon
2 cloves garlic, lightly crushed
6 TBS Butter
2 TBS Olive Oil
1 handful of parsley, roughly chopped
Pinch of salt

Whisk all ingredients for dressing until emulsified. Toss lightly with the greens, and portion out onto dinner plates. Slice pear and layer the slices on top of the greens, then sprinkle blue cheese over top.

Pat the salmon dry with paper towels. Season lightly with salt.

Heat 2 TBS of olive oil in large skillet on medium-high heat until shimmering, then add salmon filets, skin-side up. Cook the salmon until the flesh is just turning golden brown, around 4 minutes. Flip the salmon over onto its skin and add the butter. Once the butter is melted, add the two cloves of garlic to the pan. After about 2 minutes, tilt the pan and use a spoon to start basting the salmon with the butter. Baste for about 2 minutes or until the salmon is cooked through. Remove the salmon from the pan, add lemon juice to the pan to deglaze, toss in the parsley, then drizzle over top of the salmon. Serve immediately with salad.