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Season the salmon on both sides with sea salt and fresh ground pepper.
Add bacon into a large non-stick pan and place it over medium heat. Cook until crispy, about 3-4 minutes on each side, then set aside on a paper towel to absorb the excess fat.
In the same preheated skillet, add the salmon fillets, top-side down, and cook until golden and flaky, about 4-5 minutes on each side (cooking time may vary depending on the thickness of your fillets).
Set aside on a large shallow plate or bowl and flake it using 2 forks.
To the same plate/bowl, add the remaining ingredients: hard boiled eggs, avocado, bacon, cucumber, olives, chives and dill.
In a mixing jug, whisk all dressing ingredients until well combined.
Just before serving, drizzle the dressing over the salad and gently toss to combine. If you're meal prepping with this salad, then place it in airtight containers, separately from the dressing. Refrigerate for up to 3 days.