1) Make the yogurt dill sauce
In a small bowl, stir together Greek yogurt, 1 tablespoon lemon juice, dill, grated garlic, salt, and pepper. Add a teaspoon of water at a time until it is drizzleable. Taste and adjust. This is your flavor seatbelt, so make it good.
2) Season the salmon
Pat salmon dry with paper towels. Season with salt, pepper, garlic powder (or minced garlic), and lemon zest.
3) Sear the salmon
Heat a large skillet over medium-high heat. Add olive oil. Place salmon in the pan (skin-side down if it has skin). Cook 4 to 5 minutes without moving it so it gets that golden crust. Flip and cook 2 to 4 minutes more, depending on thickness, until it flakes easily and is just cooked through. For a temperature check, the FDA recommends 145°F (63°C) at the thickest part, although some people prefer a slightly lower temp for a softer center.
4) Cook the cauliflower rice
In the same skillet (wipe out excess oil if needed), add cauliflower rice and salt. Cook 3 to 5 minutes, stirring, until hot and the moisture cooks off. If you are using frozen riced cauliflower, cook it a little longer (usually 5 to 7 minutes) and keep the pan uncovered so the extra water can steam off. Squeeze in the remaining 2 tablespoons lemon juice and scrape up any browned bits for extra flavor.
5) Build the bowls
Divide cauliflower rice among 4 bowls, then top each bowl with greens, cucumber, tomatoes, and one salmon fillet. Add avocado if using. Drizzle with yogurt dill sauce. Add extra lemon wedges if you like things bright.
