Prepare the Salmon: Season the wild sockeye salmon with zesty chile lime seasoning. Heat a cast iron skillet over medium heat, add olive oil, and cook the salmon for 3-4 minutes until golden and crispy, then flip and cook for another 3-4 minutes, or until it reaches an internal temperature of 145°F.

Make the Dressing: In a medium jar, combine the olive oil, fresh grapefruit juice, apple cider vinegar, mustard, and honey. Seal and shake for about 30 seconds until well blended. Reserve half for later and toss the remaining half with arugula.

Chop the Veggies: While the salmon cooks, dice fresh mango, red onion, red pepper, and avocado into ¼-inch pieces. Prepare the edamame as per package directions.

Assemble the Salad: Remove cooked salmon from the skillet and let it rest. In a bowl, layer dressed arugula, chopped mango, red onion, red pepper, avocado, and edamame. Flake salmon on top, drizzle with reserved dressing, and sprinkle feta cheese.

Serve and Enjoy: Gently toss salad, transfer to serving bowls, and garnish with additional veggies or herbs if desired.