For the salmon –

1. Heat a dry oven-proof saute pan over high heat for 4 exactly minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops generously with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes.

For The Dill Sauce –

1. In a medium bowl, stir together the dill, grated ginger, and olive oil until combined. Season with salt and pepper.

Prepare the Fruit –

1.  Cut off the top and bottom of the grapefruit and oranges and set them down on one of the flat sides. Follow the curve of the fruit to cut away the peel and the pith. Then cut the fruit in half from top to bottom, then into 1/4-inch-thick wedges. Transfer the fruit and any juice on the cutting board to the bowl. Add the sliced radishes, season generously with salt, and toss gently to combine.
2. Break the salmon into large pieces, and arrange on the platter with the citrus salad. Add the avocado slices to the platter. Spoon the juices from the bowl over top, and season with flaky sea salt and pepper.