Grab a large serving platter.
Cut the 2 heads of iceberg lettuce into quarters. This will make enough salad for 8 people. 1 quarter of the iceberg lettuce per person. Place them on the platter. Season with a touch of salt and pepper.
Next, debone your salmon filets. Pat them dry with a paper towel and season with salt and cracked black pepper.
Heat a medium sized sauté pan over medium/ high heat. Add a light coat of olive oil to the pan.
Place the salmon filets meat side down in the hot pan. Cook until medium – medium well or about 6 minutes on each side depending on thickness.
Remove salmon from the pan and set aside.
Next, you’ll heat your grill and cook the corn until it has nice char marks on the kernels. Remove the corn from the grill and set aside. Once cooled, slice the kernels of corn off of the cob with a sharp knife. Set aside.
Next, you’ll chop the egg into small pieces and slice your avocado thinly.