Crisp Salmon With Avocado Salad

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2 tablespoons pine nuts

2 1/2 tablespoons extra-virgin olive oil

2 tablespoons mayonnaise

1 tablespoon freshly squeezed lemon juice

1 tablespoon freshly squeezed orange juice

Kosher salt and freshly ground black pepper

Eight 6-ounce, skin-on salmon fillets

3 heads Bibb lettuce—large leaves torn into bite-size pieces, small leaves left whole

2 Hass avocados, thinly sliced

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