Preheat the air fryer. Set it to 390–400°F (200°C). Let it heat while you prep the salmon. A hot basket helps crisp the exterior.

Season the salmon. Pat fillets dry. Rub with 1 teaspoon olive oil. Season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/4 teaspoon garlic powder. Add lemon zest if you like extra brightness.

Cook the salmon. Place fillets in the air fryer basket, skin side down if using skin-on. Cook for 7–10 minutes depending on thickness. You’re aiming for an internal temp of 125–130°F for medium and juicy, or 135–140°F for more well-done. Let rest 3 minutes.

Make the dressing. In a small jar, combine 3 tablespoons olive oil, juice of 1 lemon, 1 teaspoon Dijon, 1–2 teaspoons honey, and the grated garlic. Season with 1/4 teaspoon salt and a few grinds of pepper. Shake until emulsified. Taste and adjust: more lemon for tang, more honey for balance, more salt if needed.

Prep the salad base. In a large bowl, add greens, tomatoes, cucumber, red onion, and chopped herbs. Drizzle with about half the dressing and toss gently so everything gets a light coat.

Add the avocado and crunch. Gently fold in diced avocado and nuts or seeds. Add cheese or capers if using. Keep the toss gentle to avoid mashing the avocado.

Flake the salmon. Use a fork to break the salmon into large, tender chunks. Remove the skin if you prefer (or crisp it up and crumble on top for an extra-savory touch).

Assemble and finish. Top the salad with salmon, then spoon over more dressing to taste. Finish with a pinch of salt, cracked pepper, and extra dill or parsley. Serve right away.