Grill salmon 5 to 7 minutes each side until it flakes easily with a fork.
Place coconut oil, lemon juice, salt, pepper, and honey in a blender and pulse until combined to make vinaigrette; set aside.
In a large bowl, place greens, avocado, chives, and basil. Add vinaigrette, and toss with salad tongs to combine all ingredients. Serve the salmon over the top.