Begin by marinating the salmon. In a large bowl, combine the soy sauce, pink Himalayan salt, black pepper, and a drizzle of honey. Stir to blend the ingredients, then add the salmon fillets, ensuring they are fully coated in the marinade. Let the fillets marinate for 30 to 40 minutes to allow the flavors to infuse.

While the salmon marinates, prepare the salad ingredients. In another mixing bowl, combine the mixed salad greens, sliced radishes, sliced carrots, chopped baby tomatoes, and chopped spring onion. Add the avocados and drizzle with olive oil, tossing gently to mix all ingredients. Set the salad aside while the salmon cooks.

Heat oil in a frying pan and sprinkle in the sesame seeds. Once the oil is hot, add the marinated salmon fillets to the pan, searing them for approximately 3 to 5 minutes on each side, depending on your preferred level of doneness. Once cooked, remove the salmon from the pan and place it on top of the prepared salad.

Divide the salad into four servings and enjoy this healthy, satisfying meal.