Cut the cucumber into ¼-inch pieces. Put them into a medium bowl.
Thinly slice the scallions; add to the bowl.
Quarter the tomatoes and add to the bowl.
Cut the avocado in half and score the flesh without cutting through the skin. Use a spoon to scoop out the pieces; add to the bowl.
Chop the dill; add to the bowl.
Zest ½ teaspoon of the orange zest. Then juice 1 tablespoon of the orange juice and 2 tablespoons of the lemon juice. Add to the bowl.
Add the oil, ¼ teaspoon of the salt, and the pepper. Gently toss.
Grill the salmon 5 to 6 minutes until they have nicely charred grill marks and release easily from the grate. Flip and continue to cook to desired doneness, 4 to 7 minutes more for medium (depending on thickness). Serve with the salad.
4 (4-ounce) pieces Wild Alaskan salmon fillet
Kosher salt and black pepper
2 tbsp. balsamic vinegar
2 tsp. olive oil
1 pt. grape tomatoes, halved
2 scallions, thinly sliced
1/2 c. almond slivers, toasted
5 oz. mixed baby greens
1 avocado, sliced
NUTRITION (per serving): 340 calories, 27 g protein, 11 g carb, 5 g fiber, 3 g sugars (0 g added sugars), 22 g fat (2.5 g sat fat), 60 mg cholesterol, 65 mg sodium