Preheat your grill or skillet to medium-high heat, until it’s hot enough to sizzle when the salmon touches the surface.
Brush the salmon fillets lightly with olive oil and season generously with salt and pepper, ensuring even coverage for flavor and crispy skin.
Place the salmon skin-side down on the hot grill or skillet, hearing a satisfying sizzle as it makes contact. Cook for about 4-5 minutes until the skin is crispy and the flesh starts to turn opaque.
Flip the salmon carefully using tongs or a spatula, and cook for another 3-4 minutes until just cooked through but still moist inside.
While the salmon cooks, slice the avocado into thin, even pieces and set aside in a mixing bowl.
Juice the lemon and whisk it together with the olive oil, chopped herbs, and a pinch of salt and pepper to create a bright dressing.
Once the salmon is cooked and slightly cooled, flake it into large, appealing pieces and add to the bowl with the avocado.
Pour the dressing over the salmon and avocado, then gently toss to combine, ensuring the ingredients are evenly coated and the herbs are distributed.
Transfer the salad to a serving plate or bowl, arranging the salmon slices artfully on top for a beautiful presentation.
Enjoy this luxurious, fresh salad immediately, savoring the smoky salmon’s richness balanced by the creamy avocado and zesty lemon dressing.
