Wash and dry produce.

Halve, peel, and thinly slice shallot. Halve, core, and thinly slice pear. Roughly chop walnuts.

Pat salmon* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Cook salmon (skin side down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

In a medium microwave-safe bowl, combine shallot, vinegar, ½ tsp sugar, ½ tsp salt, and pepper (1 tsp sugar and 1 tsp salt for 4 servings). Cover with plastic wrap and microwave until shallot is softened, 30-50 seconds. Set aside until ready to use in next step.

Melt ½ TBSP butter (1 TBSP for 4 servings) in a large pan over medium heat. Add ¼ tsp thyme (½ tsp for 4) and cook, stirring constantly, until fragrant, 30 seconds. (Save remaining thyme for another use.)

Add pear, ¼ tsp sugar (½ tsp for 4), and a pinch of salt; cook, stirring occasionally, until lightly browned and tender, 2-3 minutes.

Turn off heat. Let pear cool slightly, then transfer to bowl with pickled shallot. Toss to combine. Wipe out pan.

Use pan used for salmon here.

Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium-high heat. Add panko and walnuts; cook, stirring, until panko is golden brown, 3-5 minutes. TIP: Keep an eye on the panko—it browns quickly!

Transfer to a small bowl. Season with salt and pepper.

In a large bowl, toss together arugula, mixed greens, blue cheese dressing, half the pear and pickled shallot (draining first), half the walnut panko, and half the feta.

Taste and season with salt and pepper.

Divide salad between shallow bowls. Top with remaining pear and pickled shallot, remaining walnut panko, and remaining feta. Serve.

Top salad with salmon.