• 1 tsp olive oil

• 2 salmon fillets (about 225g each)

• 150g baby spinach, loosely packed

• 1 small red onion, very thinly sliced

• 1 avocado, sliced

• 1 small Lebanese cucumber, thinly sliced

Green tahini dressing

• ½ cup baby spinach, loosely packed

• about 4 tbsp fresh dill sprigs, or to taste

• ¼ cup tahini

• ½ cup Greek-style yoghurt

• ½ cup water

• 1 tbsp white wine vinegar

• juice of 1 lemon

• 1 tsp honey

• 1 garlic clove, chopped

• ½ tsp salt