In a large skillet, heat the oil over medium-high heat. Place the salmon fillets skin side down, and season with salt and pepper to taste. Cook for 2 to 3 minutes per side, or until cooked to the desired doneness. Set aside and let cool.
In a large bowl, add the fennel, shallot and pear. Top the salad with the salmon.
In a small bowl, whisk the remaining ingredients with salt and pepper. Pour the dressing over the salad and serve.