Prep everything first (mise en place). Crack the 4 eggs into a medium bowl and whisk lightly until the whites and yolks are just combined — you want a uniform yellow mixture but not frothy (over-whisking incorporates air and makes the final scramble dryer). Slice the smoked salmon into bite-sized ribbons if not already sliced. Halve the cherry tomatoes, pit and dice the avocado into large chunks, and loosely measure 2 cups baby spinach so it's ready to drop into the pan.

Season the eggs gently with about 1/8–1/4 teaspoon salt and a few turns of freshly ground black pepper. Salt helps the eggs set and enhances flavor; but because smoked salmon is salty, keep the initial salt light — you can always finish with more at the end.

Warm an 8-inch nonstick skillet over medium-low heat and add 1 tablespoon extra-virgin olive oil (or 1 tsp butter for extra silkiness). Use medium-low heat to promote a soft, custardy scramble rather than fast, dry curds. If using garlic, add the minced clove now and sauté for 20–30 seconds until fragrant to infuse the oil — don't brown it, as burnt garlic tastes bitter.

Add the cherry tomatoes to the pan cut-side down for 1–2 minutes until they blister slightly and release a little juice — this concentrates their sweetness and adds bright acidity to balance the rich salmon and avocado. Then push the tomatoes to the edge of the pan.

Add the baby spinach to the center of the pan and cook for 30–60 seconds, stirring, until just wilted. Cooking the spinach briefly preserves its color, delicate texture, and nutrients — overcooking will make it limp and reduce its fresh flavor.

Reduce the heat to low. Pour the beaten eggs into the pan over the spinach and tomatoes. Let the eggs sit undisturbed for about 10–15 seconds so the edges begin to set. This gentle start forms large, silky curds instead of tiny dry pieces.

Using a silicone spatula, gently push the set edges toward the center, tilting the pan to let uncooked egg flow to the perimeter. Repeat slowly — this low-and-slow technique produces soft, creamy curds. Total egg cook time should be about 2–3 minutes depending on your stove; remove the pan from heat when eggs are still slightly runny as carryover heat will finish them.

Fold in the smoked salmon ribbons and diced avocado off the heat. Adding them off the heat prevents the salmon from overcooking and keeps the avocado creamy rather than mushy. Fold just until the salmon is warmed through and the avocado is distributed in pockets.

Taste and adjust seasoning — add a tiny pinch more salt only if needed (remember the smoked salmon is salty) and more black pepper to taste. Squeeze the lemon wedge over the scramble to add bright acidity that lifts the dish and complements the smoked fish.

Serve immediately onto two warm plates, finishing with an extra twist of black pepper and an optional drizzle of olive oil or a few extra salmon ribbons for presentation. Serve with toasted sourdough or a green salad if desired.