Pat salmon* dry with paper towels. Drizzle with oil; season all over with half the Blackening Spice (all for 4 servings), salt, and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon, skin sides down, and cook until skin is crisp, 5-7 minutes. Flip; cook until cooked through, 1-2 minutes more. TIP: Lower heat if salmon begins to brown too quickly.

Turn off heat; transfer to a plate. TIP: While salmon cooks, move to Step 2!

Meanwhile, wash and dry produce.

Halve, peel, and thinly slice shallot. Soak shallot in a small bowl of cold water. Halve tomatoes.

In a large bowl, whisk together guacamole, yogurt, vinegar, garlic powder, ¼ tsp sugar (½ tsp for 4 servings), and a drizzle of olive oil; season with salt and pepper.

To bowl with dressing, add mixed greens, tomatoes, shallot (draining first), feta, and sunflower seeds. Toss until evenly coated.

Divide salad between bowls. Top with salmon and serve.