One day before serving the salad, soak the unsweetened cranberries or barberries in liquid sweetener. Refrigerate in sweetener overnight. Skip this step if using fresh fruit.

Preheat the oven to 250ºF. Line a rimmed baking sheet with foil or parchment paper and grease with the avocado oil. Season salmon with salt and pepper, to taste then place onto the prepared baking sheet. Bake at 250ºF for 20-35 minutes, or until the fish is just beginning to flake, or registers 120ºF inside. It will have a more raw appearance but be cooked at this point.

While the salmon cooks, prepare the salad. Combine the balsamic, avocado oil, and mustard in a large bowl and whisk until smooth. Just before serving, add the salad greens, avocado, sunflower seeds, and berries. Toss to coat evenly and adjust seasoning with salt and pepper, to taste. Divide between two plates and top with salmon. Serve immediately.