For the Salad
Preheat oven to 400 degrees (F) and line a large baking sheet w/ parchment paper.
Rinse salmon steaks under cool water and pat dry. Place on baking sheet, skin side down, and season each w/ 1 tsp of olive oil and a small sprinkle of salt and pepper.
Place bacon alongside the salmon on the baking sheet and cook for 12-14 minutes or until the salmon is flaky and the bacon is crisp.
Remove from oven and baste salmon w/ hot bacon fat, drain bacon on paper towels then chop.
In two medium bowls, combine spring mix, tomatoes, avocado, egg, and chopped bacon. Top each salad w/ a salmon steak, drizzle with creamy lemon vinaigrette, and sprinkle with fresh herbs.
For the Dressing
Add all ingredients to a small mason jar, tightly screw on the lid, and shake vigorously until all ingredients are well combined. Adjust salt and pepper, if needed.
Serve immediately or store in the fridge for 1 week.