Preheat the oven to 325 degrees. Line a baking sheet with parchment paper and set aside.

In a small mixing bowl combine the avocado oil, balsamic vinegar, fresh lemon juice, minced garlic, oregano, garlic powder, sea salt, and pepper. Whisk together.

Place the salmon fillets (or one large fillet) skin side down on the parchment-covered baking sheet. Pour the Greek marinade over the salmon, rubbing it into the salmon gently. Let sit for 5 minutes.

In a small mixing bowl add the plain dairy-free yogurt (or canned coconut milk if using instead), mayo, freshly chopped dill weed, minced garlic, lemon juice, oregano, pepper, and sea salt. Stir until well blended. Cover and place in the fridge to chill.

Roughly chop the kale, slice the kalamata olives and cherry tomatoes in half, dice the red onion and cucumber, and finely chop the fresh dill weed. Place all of those ingredients in a mixing bowl.

In a small mixing bowl add the avocado oil and lemon juice and whisk together. Pour the avocado oil/lemon juice mixture over the salad. Toss together to evenly coat. Set aside.

Place the salmon in the oven and let bake for 10 minutes. Remove from the oven, add the salad to the baking sheet (carefully place in all around the salmon). Bake for an additional 10-15 minutes or until the salmon is cooked through. To check for doneness, use a fork and twist a small portion of the salmon flesh, if it flakes, it's done, if it's still very shiny and 'wet' it needs to bake for a few more minutes.

Remove from the oven and serve in bowls adding a big spoonful of salad first, then a salmon fillet on top of the salad, and lastly a big spoonful of chilled dill sauce on top of the salmon.