Start by seasoning the salmon with paprika, garlic powder, cayenne pepper, salt, and pepper to your taste.
Heat the olive oil in a pan and cook the salmon for about 5-6 minutes, flipping it halfway through to get a nice, even sear. Once done, take it off the heat and set it aside.
In a large bowl, toss together the chopped romaine lettuce, cherry tomatoes, cucumber slices, black olives, red onion, and green bell pepper.
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, lemon juice, honey, minced dill, and a pinch of salt and pepper. Stir until it’s well combined.
Drizzle the vinaigrette over the salad and top it with the salmon. If you like, you can break the salmon into big, flakey pieces and mix it through the salad.