Lemon-sesame salmon with avocado and greens

4 salmon fillets (5-6 OZ each)
¼ tsp kosher salt, plus more to taste
2 lemons, 1 sliced, 1 juiced (3tbsp)
8 spring parsley, plus 4 tsp minced parsley leaves
2 spring onions, 1 quartered (bulb and pale-green stem only), 1 minced (4 tsp)
2 cups low-sodium vegetable or chicken broth
1 tsp Dijon mustard
1 tsp Honey
4 tsp black sesame seeds
1tbsp sesame oil
6 cups mixed baby greens
2 avocados diced

Arrange salmon in shallow baking dish; top with salt and lemon slices, parsley springs, and quartered spring onion. In a small saucepan, bring broth to just boiling; pour over salmon. Cover baking dish tightly with foil.
Bake until salmon flakes and just cooked through, 10-15 minutes. Uncover and let cool in poaching liquid.
Remove and discard lemon slices, parsley springs, and quartered spring onion.
In a bowl, whisk together lemon juice, mustard, honey, sesame seeds, and minced parsley and spring onion. Drizzle in sesame oil and whisk to combine.
In another bowl, toss greens with 4tsp lemon-sesame dressing and season with salt and freshly ground black pepper; divide among 4 plates. In sesame bowl, combine avocados and 4 tsp lemon-sesame dressing. Season with salt and freshly black pepper to taste.
Place salmon filet on each bed of greens. Top with avocado mixture; drizzle remaining 4 tsp lemon-sesame dressing over each bowl. Garnish with crisped salmon skin if desired.