Pat the salmon fillets dry with paper towels. Brush both sides lightly with 1 tablespoon olive oil. Season evenly with 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper and sprinkle the lemon zest over the top.

Cook salmon

Heat a nonstick or stainless skillet over medium-high heat until hot. Add the salmon, skin-side down if applicable, and sear 3–4 minutes without moving until a golden crust forms. Flip and cook 2–4 minutes more until internal temperature reaches 125–130°F for medium-rare to medium (or longer to your preference). Remove from pan and let rest 3 minutes, then flake into large pieces.

House Citrus Vinaigrette

In a small bowl or jar combine 3 tablespoons fresh orange juice, 1 tablespoon fresh lemon juice, 1/2 tablespoon white wine vinegar, 1 teaspoon honey (or maple), and 1/2 teaspoon Dijon mustard. Add the minced shallot, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake vigorously while slowly streaming in 3 tablespoons extra-virgin olive oil until emulsified. Taste and adjust seasoning—add more honey if too tart or up to 1/4 teaspoon more salt if needed.

Salad Assembly

Place 6 cups of mixed salad greens in a large mixing bowl. Add the thinly sliced apple, 1/4 cup toasted sliced almonds and the thinly sliced red onion if using.

Drizzle about half of the prepared citrus vinaigrette over the greens (reserve remaining vinaigrette to finish or serve on the side). Gently toss the salad until evenly coated but not soggy. Taste and add more vinaigrette if desired.

Divide the tossed salad between two plates (or keep whole for serving family-style). Top each portion with the flaked salmon pieces, arranging them attractively over the greens.

Finish with a light sprinkle of the remaining toasted almonds and an optional twist of fresh black pepper. Serve immediately so greens stay crisp.