Cut each salmon portion into 4 slices. Brush with a little oil and season with salt and pepper. Heat a non-stick frying pan over medium-high heat. Cook salmon, in batches, turning halfway through cooking, for 3 minutes or until golden. Remove from pan.
Whisk remaining oil, lemon juice, honey and mustard together in a salad bowl. Add salad leaves, dried cranberries, almonds and apple and toss. Divide among plates, top with salmon. Serve.
