1-First Step: Prep your workspace and salmon. Pat the 2 salmon filets dry with paper towels. This helps achieve a golden-brown crust. Season both sides with salt and pepper to taste. Prefer wild-caught salmon for better taste and nutrition; thaw frozen salmon in the fridge first. Set aside while you heat the pan. Mise en place keeps things quick.

2-Second Step: Heat the pan. Add a little olive oil (1-2 tablespoons) to a large pan over medium-high heat. Let it shimmer, about 1 minute. Medium-high ensures a quick sear without overcooking. This salmon salad with avocado cooks fast, so stay close.

3-Third Step: Sear the salmon. Place salmon filets top side down in the pan. Cook 4 to 5 minutes until golden. Carefully flip and cook 2 to 3 more minutes. Keep the center slightly soft for moist flakes, about 125-130°F internal. Searing skin side up first promotes even cooking. Remove and rest 3-5 minutes. Avoid overcooking to keep it juicy.

4-Fourth Step: Chop the vegetables. While salmon cooks, chop 2 tomatoes, dice 1 avocado, peel and slice 1 cucumber, and chop 1/4 cup red onion. Prepare 2 tablespoons lemon vinaigrette. Toss gently to avoid mashing. Baby spinach (4 cups) goes into two bowls next.

5-Fifth Step: Assemble the base. Divide spinach evenly between bowls. Layer chopped tomatoes, cucumber, red onion, and avocado on top. This builds height and mixes flavors.

6-Sixth Step: Add the salmon. Place one rested salmon filet on each salad. Flake if preferred, but whole looks great.

7-Final Step: Dress and serve. Drizzle 1 tablespoon lemon vinaigrette per salad. Toss lightly or serve dressing on side. Enjoy immediately for best crunch. Pairs well with quinoa for a salmon avocado salad bowl.