For the salmon:
For the dressing:
For the salad:
Preheat the oven to 425˚ F. Line a baking sheet with foil. Place the salmon fillets on the baking sheet skin side down. Brush the top sides lightly with olive oil and season with salt and pepper. Transfer to the oven and bake until the internal temperature reaches 145˚ F, about 12-15 minutes.
Meanwhile, make the salad dressing. Combine the oil, vinegar, yogurt, honey, and mustard in a small bowl or liquid measuring cup. Whisk rapidly until well combined and emulsified. Season with salt and pepper, and adjust seasonings to taste.
Slice the hardboiled eggs and the avocados. To serve, plate portions of salad greens on salad plates. Top with the egg, avocado, tomatoes and red onion as desired. Remove the salmon fillets from the skin and then transfer use to top the salads. Flake or slice gently. Drizzle lightly with the mustard vinaigrette. Serve immediately.