Season the salmon on both sides with sea salt and fresh ground pepper.
Add bacon into a large non-stick pan* and place it over medium heat. Cook until crispy, about 3-4 minutes on each side, then set aside on a paper towel to absorb the excess fat.
In the same preheated skillet, add the salmon fillets, top-side down, and cook until golden and flaky, about 4-5 minutes on each side (cooking time may vary depending on the thickness of your fillets).
Set aside on a large shallow plate or bowl and flake it using 2 forks.
To the same plate/bowl, add the remaining ingredients: hard boiled eggs, avocado, bacon, cucumber, olives, chives and dill.
In a mixing jug, whisk all dressing ingredients until well combined.
Just before serving, drizzle the dressing over the salad and gently toss to combine. If you're meal prepping with this salad, then place it in airtight containers*, separately from the dressing. Refrigerate for up to 3 days.
Please read the Tips & Tricks in the article before making this seared salmon avocado salad recipe. Below is just a summary:
You can sear, bake, broil or grill the salmon for this salad. See how at Tip #1.
Make the avocado salmon salad with your favorite veggies and if you're not on a diet, add cooked quinoa, chickpeas or corn. See more at Tip #2.
If you want a different dressing than the one in the recipe, check out Tip #3
You can use this avocado salmon salad for meal planning. See how at Tip #4.