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To cook the salmon in the air fryer, preheat the basket. Season the salmon fillets with salt and pepper, then place in the basket skin side down with a gap between each piece to allow for air circulation. Cook at 375-380 degrees F for 10-12 minutes, then allow to cool.
To cook the salmon in the oven, preheat to 400 degrees F. Prepare a baking sheet and season the salmon with salt and pepper. Place the salmon on the baking sheet, skin side down, with at least one inch between each piece. Bake for 12-15 minutes or until fully cooked, then remove from the oven and allow to cool.
Dice the red onion and cucumber, mince the garlic, and roughly chop the fresh herbs. Zest the lemon, then cut in half. Juice the lemon halves, removing any seeds.
Mix the dressing ingredients together in a small bowl, or place them all in a jar with a tight lid and shake until mixed. Set aside until ready to combine.
Remove the skin from the cooked salmon once it nears room temperature. Place the fillets in a large bowl, then use two forks to roughly shred into large flakes. Add the red onion, cucumber, almonds, dried fruit, and fresh herbs. Pour the dressing on top, then fold together until well mixed.
Serve as is, or pair with leafy greens for a salad option, crunchy veggies and crackers, or turn into a sandwich or wrap.