Preheat oven to 350°F.

Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.

Pull the two halves of the avocado apart and remove the pit with a spoon.

Use the spoon to scoop the avocado out of the skin and cut into 1/2-inch pieces. Set aside.

Place kale in a large mixing bowl. Add lemon dressing. Toss to combine.

Add avocado, quinoa, brussels sprouts, arugula and cranberries. Season with salt and pepper, to taste.

Add vinaigrette, to taste. Toss gently to combine. Set aside

Heat canola oil in a large non-stick, oven-safe sauté pan set over medium-high heat.

Season both sides of the fish with salt and pepper, to taste.

Carefully place all 4 pieces of fish into hot pan. Cook for approximately 1 minute or until the fish is lightly seared. Flip fish over and cook for another minute.

Remove fish from the sauté pan and transfer into a baking dish. Place dish into preheated oven and cook for another 5 minutes or until done.

While fish is cooking, place equal amounts of the salad mix onto four serving plates.

Remove the fish from the oven. Spread equal amounts of garlic aioli over each piece. Sprinkle equal amounts of the almond crust over each piece of fish.

Place fish back into the oven for 30 seconds to warm the crust.

Place the fish on top of each salad. Place sliced radishes evenly around the salad. Sprinkle lemon zest evenly over the salad and salmon.