Prep the salmon. Pat the fillets dry with paper towels. Season both sides with salt and pepper. Dry fish browns better and tastes cleaner.

Make a quick marinade. In a small bowl, combine lemon zest, half the lemon juice, 1 tablespoon olive oil, and minced garlic. Brush over the salmon and let it sit 10–15 minutes while you prep the salad. Don’t marinate too long or the acid can start to “cook” the fish.

Whisk the dressing. In a jar or bowl, whisk remaining lemon juice, 2 tablespoons olive oil, Dijon, honey, a pinch of salt, and black pepper. Taste and adjust—add more honey for balance or more lemon for brightness.

Assemble the salad base. In a large bowl, combine greens, cucumber, tomatoes, red onion, and herbs. Drizzle with half the dressing and toss gently to coat. Save the rest for finishing.

Cook the salmon—stovetop method. Heat a nonstick or cast-iron skillet over medium-high. Add a thin film of oil. Place salmon skin-side down and cook 4–5 minutes until the skin is crisp and the color turns opaque halfway up the sides. Flip and cook 2–3 more minutes, depending on thickness. Aim for medium, about 125–130°F internal.

Or cook in the oven. Heat the oven to 400°F (200°C). Place salmon on a lined sheet pan, skin-side down. Bake 10–12 minutes, until just opaque and flaky.

Rest and flake. Let the salmon rest 3 minutes. Remove skin if you prefer, then flake into large pieces with a fork. Keep them chunky for a better bite.

Build the bowls. Divide the dressed greens among bowls. Top with salmon, avocado, and nuts. Spoon over more dressing. Finish with extra dill, a squeeze of lemon, and a crack of black pepper.

Optional upgrade. Add a scoop of warm quinoa or farro under the greens for a heartier bowl, or sprinkle on feta for a salty pop.