How to Make It
In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
Brush the flesh side of the salmon fillet with about half of the oil mixture; let stand 10 minutes.
Heat grill to high heat (If using a grill pan, coat pan with baking spray immediately before cooking fish). Cook salmon on both sides, for 4-5 minutes each, or until outside is crispy and darkened.
In a large bowl, combine arugula, farro, watermelon, peaches, tomatoes, and feta. Gently toss with remaining olive oil mixture. Top with salmon and serve immediately.