Rub ½ teaspoon salt into both sides of the salmon piece; cover with plastic and place in the refrigerator overnight (ideally 24 hours).

The next day, rinse and pat salmon dry with paper towels. Cut salmon into ½-inch pieces; toss in a bowl with tomatoes and avocado.

In a small bowl, combine lime juice, avocado oil, mustard powder, pepper and remaining 1 /8 teaspoon salt. Pour lime dressing over salmon mixture and toss gently.

Serve salmon salad immediately and garnish with almonds.