Prepare the blackening spice mix. In a small bowl, combine the smoked paprika, dried oregano, garlic powder, onion powder, cayenne pepper, black pepper, and fine sea salt. Stir them together until the colour is a uniform deep brick red. The aroma should be warm, smoky, and slightly sharp from the cayenne.

Coat the salmon. Pat the salmon fillets completely dry with kitchen paper. Sprinkle the spice mix generously over both sides of each fillet, using your fingers to press it firmly into the flesh. The fillets should be completely coated, looking a dark, dusty red. Set them aside while you prepare the salad base.

Assemble the salad base. In a large bowl, combine the mixed salad leaves, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion. Toss gently to distribute everything evenly. Set the bowl aside.

Cook the blackened salmon. Heat a large, heavy-based frying pan (cast iron is ideal) over a medium-high heat. Add the 2 tablespoons of olive oil and let it shimmer until it’s just beginning to smoke. Carefully place the salmon fillets, top-side down, into the hot pan. You should hear a loud, satisfying sizzle. Cook for 3-4 minutes without moving them. The edges of the fish will begin to look opaque and white, and the spice crust will darken to a deep, almost charcoal black. The smell will be intensely smoky. Flip the fillets carefully and cook for another 2-3 minutes for medium, or until the fish flakes easily with a fork and the centre is just cooked through.

Make the dressing. While the salmon rests for a minute, whisk together the lime juice and extra virgin olive oil in a small jug. Add a pinch of flaky sea salt and black pepper. The dressing should look emulsified and bright.

Dress and assemble the salad. Pour the dressing over the salad base and toss gently until every leaf is lightly coated and glistening. Divide the dressed salad between two plates. Top each with the warm, blackened salmon fillet. Fan the slices of ripe avocado alongside the fish.

Finish and serve. Sprinkle a tiny pinch of flaky sea salt over the avocado slices and the salmon. Serve immediately, while the salmon is still warm and the salad is crisp.