Preparation 
Make avocado cream: Blend avocado, lemon juice, garlic, and yogurt. Chill.
Sauté veggies: Lightly cook peppers and onion with olive oil for 3 mins.
Sear salmon: Season with salt and crushed pepper, then sear for 2–3 mins each side.
Assemble: Plate the sautéed veggies, top with salmon, add avocado cream dollops.
Finish with flair: Garnish with microgreens and a drizzle of lemon zest.
