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

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan (skin sides down) and cook until skin is crisp, 5-7 minutes.

Flip and cook until cooked through, 1-2 minutes more. TIP: Lower heat if salmon begins to brown too quickly.

Transfer to a plate. TIP: While salmon cooks, move to Step 2!

Wash and dry produce.

Quarter lemon. Drain juice from mango into a small bowl and set aside. Remove any large stems from kale; chop if desired. Slice tomato into rounds.

Place kale in a large bowl; using your hands, massage kale (similar to how you would knead dough) with a large drizzle of olive oil until leaves are tender, 1 minute.

In a second small bowl, combine guacamole, sour cream, 2 TBSP mango juice, juice from one lemon wedge (4 TBSP mango juice and juice from two lemon wedges for 4 servings), salt, and pepper. TIP: Add water or more mango juice 1 tsp at a time to thin out dressing if needed.

Add tomato, mango, and half the dressing to bowl with kale; toss to combine.

Thinly slice scallion greens (save whites for another use).

Divide kale salad between bowls and top with salmon. Drizzle with remaining dressing. Garnish with scallion greens. Serve with remaining lemon wedges.