Heat 1 tbs olive oil in a nonstick or cast-iron skillet over medium-high heat until shimmering. Place salmon skin-side down (if using skin-on) and cook 4-5 minutes without moving, until the edges look opaque and a crust forms. Flip carefully and cook for another 3-4 minutes for medium doneness (internal temperature ~125-130°F / 51-54°C) or longer to your preference. Remove from pan and let rest 3 minutes, then flake into large chunks or slice into portions.

Assemble salad base

In a large bowl, combine 5 cups mixed salad greens, 1 cup halved cherry tomatoes, 0.25 cup thinly sliced red onion, 0.25 cup dried cranberries, and 0.5 cup crumbled goat cheese. Toss gently to distribute ingredients.

Dress and finish

Just before serving, drizzle the desired amount of raspberry vinaigrette over the salad (about 3-4 tbs for the whole salad) and toss lightly to coat. Arrange the cooked salmon pieces on top of the greens. Season the assembled salad with the remaining 0.25 tsp salt and 0.25 tsp black pepper if desired. Serve with lemon wedges on the side.

Raspberry Vinaigrette

Place 0.5 cup raspberries, 3 tbs olive oil, 1.5 tbs apple cider vinegar, 1 tsp honey (or maple syrup), 0.5 tsp Dijon mustard, 0.25 tsp salt and 0.25 tsp black pepper into a blender or a jar for an immersion blender.

Blend or emulsify until smooth. If the dressing is too thick, add 1 tsp warm water and blend again to reach a pourable consistency. Taste and adjust seasoning — add more honey for sweetness, more vinegar for tang, or a pinch more salt if needed.

If you prefer a seed-free dressing, strain the vinaigrette through a fine-mesh sieve into a small bowl, pressing with the back of a spoon to remove seeds. Refrigerate any unused dressing in an airtight container for up to 3 days.