Preheat a grill to medium. Drizzle the salmon with olive oil and season with kosher salt and freshly cracked black pepper.
Grill the salmon, skin side down. Cook for 3 minutes and then flip and cook for 1-2 more until just cooked through. Transfer to a clean plate and set aside.
In two medium bowls, add the arugula, tomatoes, bacon and avocados. Top with the grilled salmon and serve with the cilantro vinaigrette drizzled on top and sprinkled with chives