Start by preheating your oven to 400°F. Pat the white beans dry thoroughly, then toss them with olive oil, turmeric, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25 to 30 minutes, shaking halfway through, until crispy and golden. While the beans roast, season your salmon with salt and lemon juice. Heat a skillet over medium heat and sear the salmon skin-side down for 4 to 5 minutes, then flip and cook for another 2 to 3 minutes until it’s fully cooked through. In a large bowl, layer your greens, shredded red cabbage, and avocado slices. Flake the salmon and add it on top, followed by a generous handful of crispy beans. Drizzle with your dressing of choice and serve immediately.