Seared-salmon salad with ruby grapefruit and snow peas

Ingredients

• 4 skin-on salmon fillets , about 400 g total
• 1/8 tsp salt
• 2 tsp olive oil
• 1 cup snow peas , trimmed
• 8 leaves Boston lettuce , washed and dried
• 4 cups arugula
• 2 avocados
• 1 large ruby red grapefruit

FOR GRAPEFRUIT-DILL DRESSING:

• 1/4 cup grapefruit juice
• 1 tbsp Dijon mustard
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 cup olive oil
• 2 garlic cloves , minced
• 1 tbsp finely chopped fresh dill