Rub Salmon with some olive oil, add crushed black pepper, kosher salt and oregano. Cook flesh side down in a non-stick skillet on Medium-High for 3-5 minutes depending on temperature of Salmon. Flip and cook for another 3-5 minutes. Place off to the side to cool.
Chop up baby spinach, carrots and mushrooms. Add Sunflower Seeds, Walnuts (or Almonds, or Both!).
Cut pieces of the Salmon off and add to the mix.
Dressing: in a small container/cup, add crushed black pepper, sea salt, oregano, extra virgin olive oil and balsamic vinegar. Mix up and pour over top of the salad. Mixing everything together.
Can adjust quantities to serve more people.