Make the lemon herb dressing. In a small bowl, whisk together lemon zest, lemon juice, 3 tablespoons olive oil, garlic, Dijon, honey, 1 tablespoon chopped dill, 1 tablespoon parsley, and a pinch of salt and pepper. Taste and adjust acid and salt. You want it bright and well seasoned.

Marinate the salmon lightly. Pat the salmon dry. Spoon 2 tablespoons of the dressing over the salmon and rub it in. Let it sit for 10–15 minutes on the counter while you prep the salad. Reserve the rest of the dressing for tossing.

Cook the salmon. Heat 2 tablespoons olive oil in a skillet over medium to medium-high heat. Place salmon skin-side down and cook 4–6 minutes, until the skin is crisp and the flesh is mostly opaque. Flip and cook 1–3 minutes more, depending on thickness, until just cooked through. Remove from heat and rest 2 minutes.

Flake or slice the salmon. Gently remove the skin if you prefer, or chop it up and set aside for a crunchy garnish. Break the salmon into large flakes with a fork. Season lightly with salt and pepper if needed.

Assemble the salad base. In a large bowl, add mixed greens, cucumber, cherry tomatoes, and red onion. Drizzle with a few spoonfuls of the dressing and toss until the leaves are lightly coated but not soggy.

Add the toppings. Gently fold in the avocado, remaining dill and parsley, and capers. If using quinoa, almonds, or feta, add them now. Toss once more, carefully, to keep the avocado intact.

Finish and serve. Arrange the dressed greens on plates or a platter. Top with warm salmon flakes. Spoon a little extra dressing over the salmon. Add crispy salmon skin bits on top if you saved them. Serve right away with lemon wedges, if you like.