Whisk together the honey, lemon juice, Dijon mustard, salt, and pepper in a medium bowl. Slowly drizzle in the olive oil while whisking continuously until the dressing is glossy and slightly thickened.

Heat a large skillet over medium-high heat and add the 2 tablespoons of olive oil. Let it heat for a minute until shimmering.

Pat the salmon fillets dry with a paper towel and place them skin-side down in the skillet. Cook undisturbed for 4 to 5 minutes.

Flip the fillets carefully and cook the other side for about 1 minute. Pour half of the honey-lemon dressing over the salmon and let it simmer for 2 to 3 minutes, basting occasionally.

Remove from heat and let the salmon rest in the pan for 3 minutes.

Spread the chopped romaine lettuce on a serving platter. Top with cherry tomatoes, cucumber, and shredded cheese.

Place the rested, glazed salmon fillets on top of the salad and drizzle with the remaining honey-lemon sauce before serving.