Preheat oven to 400°F (200°C) or heat a nonstick skillet over medium-high heat. Pat salmon dry with paper towel, rub with 1 tablespoon olive oil, 1/2 tsp salt and pepper to taste.

Cook salmon

If baking: place salmon skin-side down on a parchment-lined baking sheet and roast for 10–12 minutes (depending on thickness) until opaque and flaky. If pan-searing: place salmon skin-side down in hot skillet and cook 4–5 minutes, then flip and cook 1–2 minutes until just cooked through. Remove and let rest 3 minutes, then flake or slice into bite-sized pieces.

Lemon-Sorghum Dressing

Combine dressing ingredients

In a small bowl or jar combine 3 tbsp fresh lemon juice, 2 tbsp sorghum syrup, 1 tsp Dijon mustard, 1 tbsp minced shallot, and 1 tsp honey (if using). Whisk briefly to combine.

Emulsify

Slowly whisk in 3 tbsp extra-virgin olive oil until the dressing is emulsified and slightly thickened. Season with 1/2 tsp salt and black pepper to taste. Taste and adjust acidity or sweetness: add a little more lemon for brightness or 1/2 tsp more sorghum if you want it sweeter.

Salad Assembly

Prepare produce

Place 4 cups mixed salad greens in a large bowl or divide between plates. Add 1 cup thin cucumber slices and 1 cup orange segments. Slice the avocado and arrange on the greens to prevent browning; if desired, squeeze a little lemon juice on avocado to slow oxidation.

Add salmon and seeds

Top the salad with the cooked salmon (12 oz total), either flaked or sliced into portions. Sprinkle 3 tbsp toasted mixed seeds evenly over the salad for crunch.

Dress and finish

Drizzle about half of the lemon-sorghum dressing over the salad and gently toss or toss on individual plates to coat ingredients lightly. Taste and add more dressing as desired. Sprinkle 2 tbsp chopped fresh herbs, 1 tsp flaky sea salt (or to taste), and freshly ground black pepper to taste.

Serve

Divide into servings and serve immediately so avocado and greens stay fresh. Leftover dressing can be stored refrigerated for up to 5 days.