Preheat oven to 475°.

In the bowl of a mini food processor add soy sauce, ginger, garlic, green onions, sesame seeds, vegetable oil, vinegar, honey and sesame oil.

Pulse and blend until smooth; keep in refrigerator until ready to serve.

On a rimmed sheet pan, toss wonton strips with a drizzle of sesame oil, then season with salt and pepper.

Spread wonton strips in an even layer across the sheet pan and bake until golden brown, 4.

Season salmon with salt and pepper.

Heat cast-iron skillet over high heat and add olive oil to pan.

When the pan is almost smoking, carefully place salmon in pan skin-side up.

Cook for 4 on each side.

Toss mixed greens and carrots with sesame ginger dressing.

Serve salmon on bed of greens, garnish with green onions and drizzle with remaining dressing.