Prepare Dijon citrus vinaigrette by whisking together olive oil, 3 T. lemon juice, and Dijon mustard together in a small bowl. Season to taste with sea salt and black pepper. Set aside.

Season salmon filets with salt and pepper to taste. Spoon 1 tablespoon of Dijon citrus vinaigrette over each piece of salmon. Let rest for 5 minutes.

Meanwhile, arrange lettuce, avocado, radishes, dill, cucumber on serving plates. Set aside.

Heat one tablespoon olive oil in stove-top grill pan over medium heat. Add salmon filets and cook 3-5 minutes per side to desired degree of doneness.

Add one salmon filet to each salad plate. Add a few dollops of salad dressing to each salad.

Sprinkle each salad with blue cheese and sesame seeds.

Lightly drizzle salmon (and salad) with additional Dijon Citrus Vinaigrette, if desired