In a bowl, combine the chili powder, garlic, and salt. Dry the salmon well and season them on both sides with the spice mixture (you might have a bit left). Let sit.
To 1/2 the Roasted Potatoes, add the dijon mustard, olive oil, lemon juice, and the Tabbouleh. Taste and season with more salt, mustard, or lemon juice as needed. You want it to be well dressed as it will also “dress” the mixed greens.
Heat a large skillet over medium high heat. Add the avocado oil and heat well. Add the salmon (it should sizzle when you set it down) and cook for 3-5 minutes, until slightly browned. Flip and cook for 2-4 minutes, until desired wellness. Add the sliced lemon halves to the edges of the pan and let brown some. Turn off the heat and remove the fish to a plate and move the lemons to the center so they can finish browning while you get the plates ready.
On each plate, add mixed greens and top with the salmon with the potato salad. Top the salmon with the lemon rounds. Squeeze them before serving over everything.

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