Take your salmon with the skin side up and make parallel slits every ¼ inch so the skin doesn't curl when it hits the pan. Season both sides of the salmon with salt and pepper making sure to season inside your slits. Turn the heat on medium high on nonstick pan and add in enough Olive Oil to lightly coat the bottom of the pan. When the Oil starts to lightly smoke place your salmon in the pan skin side down. Cook the skin side for 4-5 minutes until its is crispy but make sure not to mess around with the fish or the skin will stick. It will naturally release from the bottom of the pan if you give it time to get crispy. When the skin is crispy you can gently flip the salmon over and cook for another 3-4 minutes until you get a crust on the non-skin side. Remove from the pan and let it sit for at least 10 minutes until it finishes cooking. The salmon should be pale on the outside and remain pink in the middle for ultimate tenderness similar to a medium cooked steak.
Quesadilla Assembly
Once your salmon is cooled, shred it with your hands or a fork into nice bite size pieces. Spread around half a cup of shredded salmon on half of your quesadilla. Take around a quarter cup of Shredded Kokos cheese and place it on top of the salmon and fold over the quesadilla. Turn a nonstick pan on medium heat and pour in enough oil to lightly coat the bottom. Place the quesadilla in the pan and cook on each side for 2-3 minutes until it is lightly brown and crispy.
Lemon Dill Yogurt Sauce
Finely chop dill and add it to a mixing bowl with the rest of the ingredients. Mix with a whisk until the ingredients form a sauce. Add water to get desired thickness.
Cherry Tomato and Avocado Salsa
Cut cherry tomatoes in half or quarters( if they are on the larger side). Add to a mixing bowl. Dice up half an avocado and add it to the mixing bowl. Chop chives in quarter inch pieces and add to the mixing bowl. Add the juice of the lemon, olive oil, salt and pepper to taste and gently mix/toss all of the salsa ingredients together.