Step 1

Make pickled red onions, the lemon vinaigrette dressing and bake your sweet potato croutons.

Step 2

Season salmon filets with sea salt and ground pepper. Heat oil in a large skillet (a cast-iron works great) over medium-high heat. Place salmon in pan, skin side up for about 4 minutes or until the flesh is golden brown. Turn and cook until salmon is medium-rare, about 4 more minutes.

Step 3

In a salad bowl, toss greens with sweet potato croutons, pickled red onions, feta and pepitas.

Step 4

Divide between 2 plates. Top salad with salmon and avocado. Then drizzle with the lemon vinaigrette. Season with additional salt and pepper, to taste.