While you're getting your pan ready, do all your vegetable prep work. Dice the red bell pepper into 1/2-inch pieces, slice the cucumber into 1/4-inch half-moons, and thinly slice the red onion. Pit and slice the avocado into 1/2-inch wedges, setting it aside on a separate plate so it doesn't brown. This mise en place ensures your salad comes together quickly after the salmon finishes cooking.

Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. While the oil heats, pat the salmon dry and season both sides generously with salt and freshly ground black pepper. Once the oil is hot, place the salmon skin-side up and sear for 3-4 minutes without moving it—this creates a golden, flavorful crust. Flip and cook for another 2-4 minutes depending on thickness until the salmon is cooked through but still moist inside. I like to check for doneness by gently pressing the thickest part; it should feel just barely firm. Transfer to a plate to cool slightly.

In a large bowl, combine the arugula, diced red bell pepper, sliced cucumber, sliced red onion, pepitas, and crumbled feta. Break the cooled salmon into bite-sized chunks and add it to the bowl. Sprinkle the dried oregano over everything, then pour in your batch of dressing and toss gently until all components are lightly coated. I find that tossing gently rather than vigorously keeps the salmon pieces intact and prevents the avocado from breaking down.

Divide the dressed salad between serving bowls or plates. Top each portion with the sliced avocado wedges, a few extra crumbles of feta for garnish, and a sprinkle of pepitas for added crunch and visual appeal. Serve immediately while the salmon is still warm and the greens are crisp.