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Preheat your oven to 400°F. Place the salmon fillet on a parchment paper lined baking sheet, drizzle all over with olive oil and generously sprinkle with coarse sea salt and black pepper. Bake in the preheated oven for 12-15 minutes or until salmon flakes with a fork.
Have your bacon and hardboiled eggs cooked and ready**. For the dressing, you can whisk the ingredients together in a bowl or shake together in a lidded mason jar. I prefer a mason jar to easily store leftover dressing.
In a large serving bowl, layer the chopped romaine, then arrange as desired the tomatoes, crumbled bacon, sliced hardboiled eggs and cucumber. Flake the baked salmon off of the skin with a fork and arrange over the salad, then peel and thinly slice the avocado and arrange over the salad. Sprinkle everything with sea salt and black pepper and garish with thinly sliced scallions. Once ready to serve, give the dressing a shake or whisk and drizzle the dressing all over the salad. Serve right away and enjoy!