In a mixing bowl, whisk together tahini, honey, and lemon juice until smooth. Gradually drizzle in the extra virgin olive oil while whisking continuously until the dressing is emulsified and creamy. Season with salt and pepper to taste.

Preheat your broiler to high. On a lined baking sheet, place the wild-caught salmon fillet and fresh sweet corn. Drizzle both with olive oil and season with salt and pepper.

Broil the corn for approximately 1 minute on one side, then carefully turn it over and broil for an additional minute.

Place the baking sheet back in the broiler. Broil the salmon for about 5-6 minutes, or until it is opaque and flakes easily with a fork.

In a large mixing bowl, add chopped romaine hearts. Pour in about ¼ cup of the creamy tahini vinaigrette and toss gently until the leaves are fully coated.

Transfer the coated romaine to a serving platter. Top with the shredded salmon, charred corn, crispy bacon, and creamy avocado slices.

Drizzle the remaining tahini vinaigrette over the layer salad, seasoning lightly with additional salt and pepper if desired.