Place your skillet on medium-high heat and let it warm for about 2-3 minutes. Add olive oil and let it warm, but not to the point of smoke. Add salmon, skin up, and sear it for about 4-5 minutes. Turn the heat up for this process. After this, turn the heat back down to medium and turn over the salmon. Cook for another 3-4 minutes. Once done, place salmon in a dish and set aside.
In a medium-sized bowl, shave both cucumber and zucchini. Set aside.
Finely chop mint and pistachios. Set aside
For the dressing, place olive oil, avocado, lemon juice, nutritional yeast, and salt into a blender, and blend until you have a smooth consistency.
Pour dressing onto zucchini and cucumber and mix well. Transfer salad into your serving plate and sprinkle generously with mint and pistachios. Carefully place salmon on top. Enjoy.
