Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper, place the salmon on it, drizzle with olive oil, and season with smoked paprika, salt, and pepper.

Bake the salmon for 16-18 minutes, or until it flakes easily with a fork. Once done, allow it to cool before flaking it into bite-sized chunks.

To ensure your salad is refreshing, place the flaked salmon in the refrigerator for about 5-10 minutes to cool completely.

While the salmon is chilling, finely chop the red onion, grate the radishes, and dice the celery to add vibrant colors and crisp textures to your salad.

In a small bowl, combine mayonnaise, lemon zest, lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper until smooth and creamy.

In a large serving bowl, gently mix the chopped vegetables with the flaked salmon. Pour the creamy dressing over the top and stir carefully to coat everything without breaking up the salmon too much.

Enjoy this delightful salad chilled as is, or for an added twist, use it as a filling for lettuce wraps or sandwiches.