• Step 1: Pat the salmon fillets dry with paper towels and generously season both sides with the blackened seasoning blend.
• Step 2: Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Add the seasoned salmon fillets and cook for 3-4 minutes per side, or until the salmon is cooked through and the exterior is nicely blackened.
• Step 3: Remove the salmon from the skillet and let it rest for 5 minutes.
• Step 4: In a large salad bowl, combine the mixed greens, cherry tomatoes, and red onion slices.
• Step 5: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and 2 tablespoons of olive oil. Season with salt and pepper to taste.
• Step 6: Drizzle the vinaigrette over the salad and toss gently to coat.
• Step 7: Flake the blackened salmon into large chunks and arrange it on top of the salad. Sprinkle with the crumbled feta cheese (if using).
• Step 8: Serve the blackened salmon salad immediately, while the salmon is still warm.