Season the salmon with salt and pepper. Heat a pan greased with the avocado oil over medium heat.
Add the salmon, skin-side down, and cook for 5 to 6 minutes. Flip and cook for 1 to 2 minutes or until cooked through. Remove from the heat and transfer to a plate to cool.
Remove the skin from the salmon and flake it into chunks.
Mix all the dressing ingredients together in a small bowl. Set aside.
Place the cucumber, sugar snap peas, bell pepper, olives, sun-dried tomatoes, avocado, and herbs in a mixing bowl, and combine well.
Add the flaked salmon.
Dry-fry the seeds in a pan placed over medium-low heat until lightly golden. Allow to cool, then add to the bowl.
Drizzle with the prepared dressing and serve.