Prep the lemon and greens: Zest the lemon first (the zest is more aromatic when raw) and set aside 1 teaspoon for finishing. Cut the lemon in half; squeeze about 1½ tablespoons juice into a small bowl, removing seeds. Toss the arugula or microgreens in a pinch of salt and ½ teaspoon of the olive oil and massage lightly—this softens the greens, reduces bitterness, and helps them cling to the toast.

Halve and scoop the avocado into a mixing bowl. Add 1 teaspoon of the lemon juice and a pinch (about ¼ tsp) of the fine sea salt. Mash to a texture that’s still a little chunky (use a fork; a few larger pieces give pleasant contrast). Mashing with lemon juice prevents oxidation (keeps the avocado bright) and seasoning early layers the flavor rather than leaving the avocado bland under the salmon.

Toast the bread: Preheat a skillet over medium-high heat (or use a toaster). Brush each side of the bread lightly with the remaining 1 teaspoon olive oil. Toast in the hot skillet 1–2 minutes per side until golden brown and crisp. Toasting in oil, rather than dry, creates a more deeply flavored, slightly crunchy exterior that holds up to the moist avocado and salmon.

Assemble the base: Immediately after toasting, spread a thin layer of mashed avocado onto each slice while the bread is still warm—this allows the avocado to meld slightly into the toast's surface for better texture and flavor integration. Taste and add a tiny pinch of salt if needed (remember smoked salmon is salty).

Dress and arrange the smoked salmon: Fold or gently tear the smoked salmon into loose ribbons and arrange 50 g on each avocadoed toast. Folding keeps the salmon airy and gives a luxurious mouthfeel rather than a flat sheet. If your salmon is very salty, blot lightly with a paper towel before arranging.

Finish with greens and bright accents: Top each slice with half of the dressed arugula or microgreens. Sprinkle the reserved lemon zest across both to add aromatic citrus oils. Grind fresh black pepper over each toast and finish with a light sprinkle of flaky sea salt to create bursts of crunch and clean saltiness.

Final olive oil and rest: Drizzle the remaining ½ teaspoon olive oil (divide between the two toasts) in a thin stream just before serving. Let the assembled toasts rest for 30–60 seconds so flavors marry, then serve immediately so the toast remains crisp.

Plating suggestion: Serve on warm plates to keep the toast from cooling too quickly. Add extra lemon wedges at the side and, if desired, a small pile of extra microgreens for color.