Preheat oven to 500 degrees. Pat the salmon dry with paper towels and season with salt and pepper. Place salmon on parchment-lined baking sheet and cook for 15-17 minutes.

Meanwhile, assemble the salad: wash and dry the spring mix and distribute it evenly between four entree-sized dishes. Cut avocado and hardboiled eggs into slices. Arrange the avocado, eggs, edamame and almonds in a circle around the edges of the dish.

Place the cooked salmon in the center of the dish and sprinkle everything with flax seeds.

To make the dressing, whisk vinegar, miso paste, ginger and garlic together in a small bowl. Slowly add the oils while whisking continuously.