Pat the salmon dry, season both sides with salt and pepper, and let it sit at room temperature for 10 minutes.

Heat a slick of neutral oil in a large nonstick skillet over medium-high heat. Sear the salmon fillets for about 4 minutes on the first side, then flip and cook another 3 to 4 minutes until just opaque. Transfer to a plate.

Strip the kale leaves from the stems, tear into pieces, and place in a large bowl. Add a pinch of salt and a drizzle of olive oil, then massage with your hands for 1 to 2 minutes until softened and darkened.

Whisk together the 3 tablespoons olive oil, lemon juice, Dijon, honey, minced garlic, and a pinch of salt and pepper until smooth. Taste and adjust.

Toss the kale with half the dressing, divide among plates, and top with sliced salmon, avocado, toasted almonds, and feta. Drizzle the remaining dressing over everything and serve right away.