Season both sides of the salmon filet evenly with kosher salt and freshly ground black pepper.

Preheat skillet over medium-high heat. Add 1 tablespoon olive oil and heat until shimmering but not smoking.

Place salmon in skillet skin-side down. Use a chef press or weighted spatula to press down firmly for even contact.

Cook undisturbed for 3–4 minutes, until skin is crispy and releases easily from pan.

Remove salmon from skillet and let rest skin side up on a plate for 4 minutes.

Return salmon to hot skillet and cook for 3 minutes skin side down again. Carefully flip and cook for an additional 1 minute on the flesh side.

Remove salmon from pan and let rest while you finish the salad.

Toss torn head lettuce with green goddess dressing, a squeeze of lemon, and salt to taste.

Plate the salad, then top with the rested salmon filet. Garnish with additional lemon wedges if desired. Serve immediately.