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Take 1 lb salmon, drizzle with 1 tsp olive oil or 1 tbsp mustard, then season with salt, pepper, ½ tbsp garlic powder, ½ tbsp smoked paprika, and 2 tsp chili lime seasoning. Air fry at 400°F for 12 minutes, or bake at 400°F for about 15 minutes.
While the salmon cooks, thinly slice 5 Persian cucumbers and add to a bowl.
Finely chop a handful of fresh dill (about 3-4 tbsp) and cube up a small avocado. Add both to the bowl.
Mix together 2 tbsp Greek yogurt, 2 tbsp avocado mayo, ½ tbsp Dijon mustard, the zest of 1 lemon, and the juice of half a lemon.
When the salmon is done, flake it up and add it to the bowl with the other ingredients. Season with salt, pepper, and chili flakes. Toss everything together and adjust lemon or salt as needed.