Mix the ground cumin, smoked paprika and ground coriander together in a small bowl. Pat the salmon fillets dry, drizzle with a little olive oil and rub the spice mix all over the flesh and skin. Season well with salt and black pepper.

Make the dressing by grating the garlic into a bowl, then adding the Greek yoghurt, Dijon mustard, the juice of one lemon and the extra virgin olive oil. Whisk until smooth, adding a little water if needed to loosen to a dressing consistency. Season well with salt and black pepper and set aside.

Remove the woody stems from the kale, then tear into bite-sized pieces and place in a large bowl. Add a pinch of salt and a drizzle of olive oil and massage firmly for 1-2 mins until the leaves soften, darken and lose their raw edge. Drain and rinse the cannellini beans, then add to the bowl along with the sliced avocado and toss gently to combine.

Toast the mixed seeds in a small frying pan over a medium heat for a couple of minutes until golden, then set aside to cool.

Heat a large frying pan over a high heat and add a splash of olive oil. Place the salmon fillets skin-side down. Press down firmly with a spatula for the first 30 seconds to make sure the skin makes full contact with the pan. Cook for 4-5 mins without moving until the skin is deeply charred and crisp, then flip and cook for a further 2 mins on each side until golden, keeping the flesh slightly pink in the centre.