Heat grill pan, or skillet to medium-high heat. Rub both sides of each salmon fillet with avocado oil, salt and pepper and mint. Place the salmon on the grill pan and cook for 3 minutes on each side, or until it reaches the desired doneness. Remove from the grill pan and set aside.
Meanwhile, in a small bowl, mix the balsamic vinegar, extra virgin olive oil, lemon zest and salt and pepper to taste.
In a large bowl, add the remaining ingredients (onion through greens). Pour dressing over the salad and toss. Serve the salmon over the salad.