Season the salmon fillets with salt and pepper. Heat olive oil in a skillet over medium heat.

Cook the salmon skin-side down for about 4-5 minutes until golden brown; flip and cook for another 3-4 minutes until fully cooked. Remove from heat and let cool before flaking into pieces.

In a large bowl, combine diced avocados, cherry tomatoes, cucumber, and red onion.

Whisk together lemon juice and olive oil in a small bowl; season with salt and pepper.

Toss the veggies with the dressing; gently fold in the flaked salmon.

Serve immediately or chill before serving for enhanced flavors.