In a hot pan, add olive oil then add salmon filets. Season with salt and pepper and cook on medium-high for 3-4 minutes on each side. Remove from heat immediately and allow salmon to cool to room temperature.
Remove both ends of your watermelon radish, then cut into thin slices.
Half the avocado, remove the pit and cut it into slices.
In two bowls, layer ingredients over QUEEN CITY. Drizzle with dressing.