Pat the salmon dry with paper towels. Brush both sides with 1 tbs olive oil and season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Cook salmon (pan-sear)

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2 minutes). Add the salmon, skin-side down. Cook without moving for 4–5 minutes until the skin is crisp and the flesh is cooked about two-thirds of the way up the side. Flip carefully and cook for another 2–3 minutes for medium (internal temperature ~125–130°F / 52–54°C). Remove from pan and let rest 3–4 minutes, then flake into large chunks. Alternatively, roast at 400°F (200°C) for 10–12 minutes if preferred.

Dressing

Make 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, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk or shake until emulsified and smooth. Taste and adjust seasoning—add more lemon for acidity, a pinch more honey for sweetness, or salt as needed.

Salad assembly

Assemble salad

Place 5 cups mixed salad greens in a large bowl. Add 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, 1/4 cup thinly sliced red onion, and the sliced avocado. Drizzle about half of the dressing over the salad and toss gently to coat. Taste and add more dressing if desired.

Add salmon and finish

Arrange the flaked or sliced salmon on top of the dressed greens. Sprinkle optional garnishes: 1 tbs capers, 2 tbs toasted pine nuts or chopped almonds, and 1 tbs chopped fresh dill or parsley. Finish with a quick squeeze of lemon if desired and a light crack of fresh black pepper.