Heat 1 teaspoon oil in a skillet over medium high heat. Season the salmon with chipotle powder, salt and pepper and cook skin side up for 1-2 minutes. Flip and cook another 3-4 minutes until done.
While the salmon cooks, add dressing ingredients to a food processor and blend until smooth.
Combine arugula, mixed greens, cherry tomatoes, red onion and avocado in a large bowl. Top with salmon and drizzle with dressing.