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Refrigerate citrus sections until assembling salad. In a small bowl, whisk orange juice, grapefruit juice, grapeseed oil, honey and 1/8 teaspoon each of the salt and pepper. Set aside.
Heat a nonstick skillet over medium-high heat. Season skinned side of salmon with 1/4 teaspoon each of the salt and pepper. Place skin side down in skillet and cook 3 to 4 minutes, until nicely seared. Turn fish and cook an additional 4 minutes or until cooked through. Remove to a plate.
In a large bowl, toss lettuce with 4 tablespoon of the dressing. Add citrus sections, avocado slices and scallions. Toss gently.
Serve salmon over salad and drizzle with remaining dressing. Sprinkle remaining salt over salad. Serve with flatbreads, if desired.