Step 1: Season the Salmon

• Preheat your oven to 400°F (200°C) if you plan on baking the salmon. Alternatively, you can use a stovetop skillet or an outdoor grill.
• Pat the salmon fillet dry with paper towels to remove excess moisture.
• Combine the seasonings (salt, black pepper, garlic powder, and smoked paprika) in a small bowl.
• Rub the seasoning mixture evenly over the salmon fillet, ensuring both sides (if skinless) are well-coated. If you prefer a marinade, you can whisk together olive oil, lemon juice, and your spices in a small bowl, then let the salmon rest in this mixture for 15 minutes.

Step 2: Cook the Salmon

• Baking Method: Place the salmon on a baking sheet lined with parchment paper or aluminum foil. Drizzle with 2 tablespoons of extra-virgin olive oil and bake for 12-15 minutes, or until the internal temperature reaches 145°F (63°C).
• Grilling Method: Preheat your grill to medium-high. Lightly oil the grates to prevent sticking. Place the salmon skin-side down and grill for about 4-6 minutes per side, depending on thickness.
• Pan-Searing Method: Heat a skillet over medium-high heat with a drizzle of oil. Place the salmon skin-side down (if your fillet has skin), and cook for about 4 minutes. Flip and cook another 3-5 minutes or until it flakes easily with a fork.

Step 3: Prepare the Salad Base

• In a large bowl, place the torn butter lettuce leaves.
• Add the chopped cucumbers, halved cherry tomatoes, and sliced red onions.
• Sprinkle with fresh herbs. Dill pairs especially well with salmon, but parsley or chives also lend a delightful hint of flavor.

Step 4: Whisk the Dressing

• In a small bowl or mason jar, combine olive oil, lemon juice, orange juice, Dijon mustard, honey, salt, and pepper.
• Whisk or shake well until the dressing is fully emulsified.
• Taste and adjust the sweetness or acidity to your liking. If you want a sharper tang, add more lemon or orange juice; if you need a sweeter note, include a touch more honey or a sugar substitute for a low-carb version.

Step 5: Assemble the Salad

• Slice or flake the cooked salmon into portions.
• Drizzle half of the dressing over the salad base and toss gently to coat the lettuce and vegetables evenly.
• Arrange the salmon pieces on top of the salad.
• Drizzle the remaining dressing over the salmon, or serve on the side to allow each diner to add their preferred amount.

Step 6: Serve and Enjoy

• Plate the salad in individual portions or serve it in a large salad bowl for a family-style meal.
• Garnish with extra fresh herbs or a sprinkle of finely grated lemon zest for a burst of color and aroma.