2 tablespoons olive oil, divided, plus more for dressing
1 pound center-cut salmon fillets
1/2 teaspoon each: smoked paprika and all-purpose seasoning
Sea salt and freshly ground black pepper, to taste
5 mini red bell peppers
6 (1/2-inch thick) pineapple slices
1/4 cup each: sliced green onion and diced red onion
8 cups mixed field greens
Red-wine vinegar, to taste

Preheat grill to medium. Cut the salmon into about 4 even, 4-ounce portions, place on a plate and rub with about 1 tablespoon of the olive oil. Season with the spices, salt and pepper; set aside.

Brush the bell peppers and pineapple slices with remaining olive oil and season peppers with salt and pepper. When grill is hot, place peppers and pineapple on grill. Grill until you get nice marks on each side of pineapple and all sides of peppers; remove from grill. Chop peppers and half of pineapple and place in a bowl with the green and red onions. Season with salt and pepper; set aside. Cut remaining pineapple in slices.

Place the greens in a bowl, drizzle with olive oil and the vinegar and season with salt and pepper. Divide among 4 plates.

Place salmon on grill, flesh-side down and grill for about 5 minutes, depending on thickness. When salmon easily releases from grates, turn it skin-side down and grill for another 5 minutes. Remove from grill by sliding a spatula between salmon and skin. Place salmon on salad greens, top with about 2 tablespoons salsa and serve with grilled pineapple.

Makes 4 servings.