Dice the skinned pink salmon fillet and put in the salad plate.

Scald tomatoes with hot water, peel and dice the pulp. Put on the fish, cover with olive oil, season with salt and pepper and refrigerate for 30 minutes.

Cut avocado in halves, remove stone, peel and dice the pulp. Cut onion into circles. Drain the liquid off the capers.

Cover the fish and tomatoes with the prepared products.

Garnish the salad with the lemon segments and greens.