Pat the salmon dry with paper towels and season both sides lightly with 1/4 tsp sea salt and 1/8 tsp freshly ground black pepper. Drying the surface will help the skin (if present) crisp and promote a better sear—moisture is the enemy of a golden crust.

Make the sesame-ginger dressing: In a small bowl whisk together 2 tsp light sesame oil, 1 tsp grated fresh ginger, 1 small clove minced garlic, 2 tbsp coconut aminos and 1 tbsp rice vinegar. Whisk until homogenous and then stir in 1 tbsp toasted sesame seeds. This combination layers nutty, savory and bright acidic notes—whisking emulsifies the oil and aminos for a silky coating on the greens and salmon.

Prepare the salad components: Place 4 cups mixed salad greens in a large bowl, add sliced half cucumber and 1/3 cup shredded carrot. Halve and slice 1/2 avocado and keep it handy. Dressing the greens at the end preserves crispness; prepping now keeps the plating quick.

Heat a 10–12" stainless steel or nonstick skillet over medium-high heat until shimmering. Add 1 tsp neutral oil and swirl to coat. A properly preheated pan prevents sticking and helps build a Maillard crust on the salmon quickly.

Sear the salmon: If the fillet has skin, place it skin-side down and gently press with a spatula for 10–15 seconds to avoid the edges curling. Cook skin-side down for 3–4 minutes without moving to crisp the skin. Flip and cook the flesh-side 1.5–2 minutes for medium doneness (total cook time ~6 minutes depending on thickness). For a 6 oz fillet about 1" thick, this timing yields a moist, slightly translucent center. Searing on high heat develops a savory crust and locks in juices.

Finish the salmon and rest: Remove the salmon to a plate and let it rest 2–3 minutes—resting redistributes juices so the fish stays moist. If you like, spoon 1/2 tsp of the dressing over the warm fillet to add shine and a flavor bridge to the salad.

Dress the salad: Drizzle about 2 tbsp (or to taste) of the sesame-ginger dressing over the mixed greens, cucumber, and carrot and toss gently to coat. Dressing the leaves at the last moment keeps them crisp; toss lightly to avoid bruising delicate greens.

Assemble the plate: Mound the dressed greens on a serving plate, fan the avocado slices on one side, and place the rested salmon on top or to the side. Sprinkle the remaining 1 tsp extra toasted sesame seeds over the salmon and greens for crunch and a toasty aroma. Finish with an optional lime or lemon wedge to brighten the whole dish just before eating.

Serve immediately: This salad is best served right away while the salmon is still warm and the greens are crisp. If you must prepare in advance, keep the dressing separate and combine no more than 10 minutes before serving.