Roughly chop Bibb and Radicchio lettuce, place on serving platter and drizzle with EVOO, lemon and flaky sea salt.
Line a baking sheet with foil.
Season Coho Salmon pieces with salt and pepper.
Drizzle a hot pan with Avocado Oil. When oil ripples just slightly, pan is ready.
Place Salmon skin side UP, in pan, sear 2-3 minutes. Fish should pull away easy from the pan and have a beautiful golden crust.
Transfer Salmon to foil-lined baking sheet, cover each filet with a spoonful of Green Goddess Dressing, finish cooking in oven until desired doneness. Coho Salmon is a quick cooking fish and can dry out easily if overcooked.
Serve salmon over Bibb and Radicchio salad, finish with more lemon & a drizzle of hot honey (optional).