Bright, sweet, gingery carrot dressing pairs well with a rich and tender salmon atop crisp greens for this delicious and easy Asian-inspired salad main.
Preheat the oven to 250ºF. Line a rimmed baking sheet with foil or parchment paper and grease with the avocado oil. Rub the miso and coconut aminos onto the salmon and then place it 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 dressing. Add all dressing ingredients to a blender and process until smooth. Adjust seasoning to taste with more salt and vinegar as needed. Set aside.
Combine all salad ingredients in a large bowl and toss with the dressing. Top with salmon and serve.