Make the sesame-ginger dressing first (so flavors marry while you cook). In a small bowl or jar whisk together coconut aminos (3 tbsp), extra-virgin olive oil (2 tbsp), toasted sesame oil (2 tsp), rice vinegar (1 tbsp), grated fresh ginger (1 tbsp), minced garlic (1 small clove), and honey (2 tsp). Whisk until emulsified. This order—acid and sweet with oil—creates a balanced emulsion; letting it rest for 10 minutes lets the ginger and garlic mellow and infuse the dressing.

Prep the vegetables: wash and spin dry mixed greens (4 cups). Thinly slice the cucumber on a mandoline or with a sharp knife for even, delicate ribbons; if the cucumber has a seedy center, scoop seeds first. Shred or julienne carrots if not pre-shredded. Slice avocado and squeeze a touch of lime over it to slow browning. Uniform cuts result in a pleasant mouthfeel and make plating look restaurant-polished.

Season the salmon: pat both fillets very dry with paper towels—moisture prevents a good crust. Score the skin lightly (1–2 shallow slashes) to keep it flat while cooking. Sprinkle both sides with 3/4 tsp fine sea salt and 1/2 tsp black pepper, pressing so the seasoning adheres. Dry, well-seasoned fish sears rather than steams, producing that desirable browned surface.

Heat a heavy skillet (cast-iron or stainless steel) over medium-high heat until shimmering. Add 1 tbsp olive oil and heat until hot but not smoking—oil should ripple. Place salmon skin-side down and press gently with a spatula for 10–15 seconds to keep it flat. Sear skin-side for 4–5 minutes without moving until the skin is crisp and the fish is cooked about two-thirds of the way through; this gives a crunchy contrast and retains juices. Turn and cook flesh-side 1–2 minutes for medium (6-oz fillet), or longer for more done. Total cook time will depend on thickness (aim for internal 120–125°F for medium-rare to medium).

While salmon rests, assemble the salads: divide mixed greens between two shallow bowls. Arrange shredded carrot and cucumber slices in loose piles around the greens, then fan avocado slices over each bowl. Resting the fish 3–4 minutes after searing allows carryover cooking and keeps the center tender.

Slice the salmon into 1–inch pieces or leave whole, and place attractively over each salad. Drizzle about 3 tbsp of the sesame-ginger dressing over the two salads (roughly 1.5 tbsp per serving) and sprinkle toasted sesame seeds evenly. Finish with a squeeze of lime if using. Drizzling the dressing at the end keeps leaves crisp; tossing everything makes it homogenous if you prefer.

Serve immediately so the salmon skin remains crisp and the greens stay fresh. If plating for guests, warm the plates slightly so the hot salmon won’t chill the greens on contact.