In a large fry pan, bring up to heat with tablespoon grapseed oil.

With paper towel, pat dry salmon, season with salt and pepper and cook skin side down on medium to high heat. You need to cook 70% on the skin side, then turn over and cook till desired doness. Take off pan and rest

Meanwhile make salad- toss all salad cuts but salad leaf. Dress with juice of half of lemon, salad and pepper, and rest of oil.

In the middle of your serving plate, make a bed with leafy greens, top with salad cuts and place salmon on top. Drizzle with mayo and garnish with lemon wedge.