Preheat oven to 425˚F.
Line a baking sheet with foil.
Drizzle some oil over the top of each salmon, just enough to coat the salmon.
Sprinkle the salmon with salt and pepper, and top each fillet with a bit of minced garlic.
Place salmon fillets on the baking sheet and transfer to the oven.
Roast for 15 to 18 minutes, or until salmon flakes easily with a fork.
Remove from oven and set aside.
In the meantime, prepare the salad
Arrange baby spinach and lettuce in a large salad bowl.
Top the salad with the salmon, eggs, crumbled bacon, tomatoes, feta, and avocado. Set aside.
In a small mixing bowl or a jar with a lid, combine extra virgin olive oil, red wine vinegar, lemon juice, Worcestershire sauce, mustard, minced garlic, salt, and pepper; whisk until thoroughly incorporated. If using a jar, close it with a lid and shake the jar until well combined.
Pour dressing over the salad, lightly toss, garnish with lemon slices, and serve.