Position your oven rack about 6 inches from the broiler and preheat your oven to broil. Line a rimmed sheet pan with aluminum foil, then drizzle with oil and sprinkle with kosher salt.

In a large mixing bowl, combine julienned apple, radish, and celery. Squeeze in the juice of half a lemon and drizzle with 1 tablespoon of olive oil. Season with kosher salt and freshly ground pepper, tossing gently to combine.

In a small saucepan over medium-high heat, combine the maple syrup and whole-grain mustard. Bring to a boil, then reduce the heat, stirring constantly. Cook for 1-2 minutes until the sauce thickens.

Drizzle remaining avocado or vegetable oil over the salmon on the baking sheet. Season with kosher salt and black pepper.

Place the sheet pan under the broiler and cook the salmon for 2 minutes, until it starts to caramelize.

Remove the salmon and brush each piece with the warm maple-mustard glaze. Return to the broiler for another 1-2 minutes.

Remove the salmon again and brush with more sauce, broil for an additional minute.

Incorporate microgreens into the salad mixture. Serve the salad underneath or on top of the salmon, drizzling with any remaining glaze.