Pat salmon fillets dry with paper towels. Rub with 1 tbs olive oil, sprinkle evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp lemon zest.

Cook

Heat a nonstick or stainless steel skillet over medium-high heat. When hot, add the salmon, presentation side down (if there is a seared side), and cook without moving 3-4 minutes until a golden crust forms. Flip and cook an additional 3-4 minutes for medium doneness (until internal temperature reaches 125–130°F / 52–54°C) or longer for well done. Remove from pan and let rest 3 minutes, then flake into large chunks.

Dressing

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning or acidity as needed.

Greens & Vegetables

Place 6 cups mixed salad greens in a large bowl. Add 1/2 cup thinly sliced cucumber, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion and the diced avocado. Gently toss with about half of the dressing to coat (reserve remaining dressing for serving) so the greens are lightly dressed but not soggy.

Assembly & Garnish

Divide the dressed greens among 4 plates or two large bowls (serves 2–4 depending on portioning). Top with flaked salmon distributed evenly.

Drizzle remaining dressing over the salmon and salad as desired. Sprinkle 1 tbs chopped fresh dill and 2 tbs toasted almonds or walnuts over the salads. Serve with lemon wedges on the side to squeeze over just before eating.

Optional: finish with an extra pinch of salt and pepper to taste and a final drizzle (about 1 tsp) of olive oil if desired.