Whisk together juice, 4 tablespoons olive oil, vinegar, honey, and 1/4 teaspoon salt in small bowl; set aside. Heat remaining tablespoon olive oil in large non-stick skillet over medium-high heat. Sprinkle salmon filets with remaining 1/2 teaspoon salt. Cook 6 to 8 minutes until golden on both sides and flakes easily with a fork; remove to serving plates. Divide greens between plates and drizzle greens and salmon with vinaigrette; sprinkle with blueberries. Makes 4 servings.