Big Tasty Salad with Sockeye Salmon

Bake fresh sockeye salmon with avocado oil, organic lemon juice, and fresh dill until cooked through. Prepare a bed of organic iceberg lettuce, carrot shreds, scallions, sliced green and red peppers, grape tomatoes, blueberries, and slivered almonds. Place the baked salmon on top of the salad bed. Finish by topping with vegan blue cheese dressing.