Preheat your grill or griddle pan: Turn your grill to a medium-high heat, or set a griddle pan over a high flame. You want it hot enough that a drop of water sizzles and evaporates immediately, but not so hot that the oil smokes.

Season the salmon: Pat the fillets dry with kitchen paper. Rub each fillet with half a tablespoon of olive oil, then sprinkle over the smoked paprika, garlic granules, salt, and pepper. The paprika will give the fish a deep, rusty colour and a gentle smoky scent.

Grill the salmon: Place the fillets skin-side down (if using skin-on) on the hot pan. Listen for a satisfying sizzle. Cook for 4-5 minutes without moving them. The edges will turn opaque and golden. Flip carefully with a fish slice and cook for another 3-4 minutes. The flesh should flake easily with a fork and look opaque all the way through, with a slight caramelisation on the outside.

Rest the salmon: Transfer the cooked fillets to a plate and cover loosely with foil. Let them rest for 3-4 minutes. This allows the juices to redistribute, ensuring the salmon stays moist rather than dry and flaky.

Prepare the salad base: While the salmon rests, add the mixed leaves, cherry tomatoes, cucumber, and half the pumpkin seeds to a large serving bowl. Drizzle over half the dressing and toss gently with your hands until every leaf is lightly coated. The leaves should glisten, not pool in dressing.

Assemble the salad: Flake the rested salmon into large chunks using two forks, discarding the skin if you prefer. Add the salmon and sliced avocado to the bowl. Sprinkle over the remaining pumpkin seeds and crumbled feta, if using. Drizzle over the rest of the dressing and give everything a final, gentle toss. The avocado should remain intact, and the salmon chunks should be visible throughout.