Start by seasoning the wild sockeye salmon generously with Chile Lime seasoning. Heat a tablespoon of olive oil in a cast-iron skillet over medium heat until shimmering. Place the salmon skin-side down and cover. Cook for 3–4 minutes, then flip and cook another 3–4 minutes until the internal temperature reaches 145°F–160°F.

In a mason jar, combine olive oil, grapefruit juice, apple cider vinegar, Dijon mustard, and honey. Secure the lid tightly and shake until well-blended.

In a large mixing bowl, add arugula and drizzle half of the dressing over it. Toss gently to infuse flavor into the greens.

Dice the mango, red onion, red pepper, and avocado. If using dry edamame, cook as per package instructions. Prepare these vibrant ingredients for the salad.

In a large serving bowl, layer the dressed arugula as a base. Top with the cooked salmon, breaking into pieces if desired. Scatter the diced mango, red onion, red pepper, and avocado evenly.

Finish with crumbled feta cheese and remaining edamame. Drizzle more dressing on top to enhance flavor.