Instructions

• Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
• Make the candied pecans: in a medium bowl, combine 2 tablespoons corn syrup, 1 tablespoon sugar, 1/4 teaspoon salt, and 1/2 teaspoon cayenne pepper. Add 1 cup pecan halves and stir until all pecans are evenly coated. Spread the pecans in a single layer on the prepared baking sheet.
• Bake the pecans: place the baking sheet in the preheated oven and bake for 5 minutes. Stir the pecans, return the sheet to the oven, and bake for an additional 10 minutes. Remove from the oven and let the pecans cool completely on the baking sheet.
• Make the vinaigrette: in a bowl, whisk together 3 tablespoons raspberry balsamic vinegar, 1 tablespoon lemon juice, and 1 teaspoon honey. Gradually whisk in 1/4 cup canola oil until combined. Season the vinaigrette with kosher salt and freshly ground black pepper to taste. Set aside.
• Prepare the salmon: season all sides of the 4 boneless salmon filets with salt, pepper, and 1/4 teaspoon paprika.
• Cook the salmon: heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat until hot. Add the salmon to the skillet and cook without moving for about 4 minutes. Flip the filets and cook about 4 more minutes for medium-rare (adjust time if your filets are thicker or you prefer a different doneness). Transfer salmon to a plate.
• Assemble the salads: in a large salad bowl, toss 12 cups mixed salad greens with 1/2 cup dried cranberries, 1/2 small red onion (thinly sliced), and 1/2 cup crumbled feta cheese. Divide the tossed greens among 4 plates.
• Finish and serve: top each plated salad with a cooked salmon filet and a sprinkle of candied pecans. Drizzle the vinaigrette over the salads just before serving.