Pat the salmon fillets dry with paper towels. Brush both sides with 1 tablespoon olive oil. In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, black pepper and kosher salt. Rub the spice mixture evenly over both sides of the salmon, pressing gently to adhere.

Heat pan

Heat a large nonstick or cast-iron skillet over medium-high heat until hot (about 2–3 minutes). Add the teaspoon of butter (or an extra teaspoon of oil) and swirl to coat.

Blacken and cook

Place the salmon fillets in the hot pan, spaced apart. Cook undisturbed for 3–4 minutes until a deep crust forms. Flip and cook the second side 2–4 minutes more, depending on thickness, until the salmon reaches an internal temperature of 125–130°F (51–54°C) for medium or longer for well done. Remove from pan and let rest 3 minutes. Flake or slice into 1-inch pieces for the salad.

Lemon Olive Oil Dressing

In a small bowl or jar combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt and black pepper. Whisk or shake vigorously until the dressing is emulsified. Taste and adjust seasoning or acidity (add up to 1 teaspoon more lemon juice or 1/4 teaspoon more salt if desired).

Salad Assembly

In a large bowl combine the mixed salad greens, shredded carrots, diced tomatoes and thinly sliced red onion. Toss gently to combine.

Add the crumbled feta and diced avocado, then drizzle about half of the dressing over the salad and toss gently to coat. Reserve remaining dressing for serving.

Arrange the salad on individual plates or a serving platter. Top with the warm blackened salmon pieces, distributing evenly.

Finish with a light sprinkle of extra black pepper or a pinch more feta if desired. Serve immediately while the salmon is still warm, with the remaining dressing on the side.