1-Prepare the Salmon: First, preheat your grill or grill pan to medium-high heat, about 400°F, to get that perfect sear. Pat dry the 4 pieces of wild salmon fillets, each weighing 4-6 ounces, and season them with 1/2 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin for a flavorful crust. Grill the salmon for 4-5 minutes per side until it flakes easily, which takes around 15 minutes total and keeps it juicy.

2-Assemble the Salad Base: While the salmon grills, wash and dry 5 ounces of organic baby arugula. Slice 3 Turkish cucumbers lightly with salt, thinly slice 1/4 cup red onion, and halve 1 cup grape or cherry tomatoes. In a large bowl, toss the arugula, cucumbers, and red onion with some of the creamy cilantro lime dressing you blended earlier. Gently fold in 2 sliced avocados, the tomatoes, half of the 1/3 cup toasted pumpkin seeds, and half of the 1/3 cup crumbled cotija cheese to build layers of texture.

3-Finish and Serve: Once the salmon is done, let it rest for a couple of minutes before flaking it into chunks. Top the salad with the grilled salmon and garnish with the remaining pumpkin seeds, cotija cheese, and cilantro leaves. For dietary tweaks, substitute tofu for salmon and use vegan mayo in the dressing. According to experts, as detailed in this resource on salmon benefits, this fish adds key nutrients that make the dish even more rewarding.