Salmon in the Instant Pot: Pour 3/4 cup water in the bottom of the instant pot. Either oil the steam rack lightly or place a piece of parchment paper on top. Drizzle salmon filets with olive oil (~1/2 TBSP each), salt, pepper, and lemon slices. Place on the steam rack into the Instant Pot. Steam for 2-3 minutes depending on the thickness of filets, on high pressure. Quick release the steam.
Salmon Packet: Preheat oven to 400°F. Cut a large piece of foil (to wrap around the salmon filets) and a piece of parchment paper just bigger than the filets. Layer the parchment on top of the foil, and the salmon on top of the parchment. Drizzle filets with olive oil, salt, pepper, and lemon slices. Fold the long edge of the foil up and the sides in to create a packet. Bake for 15-20 minutes.
Dressing: Meanwhile, whisk together the dressing: shallots, garlic, honey, lemon juice, salt, and pepper to taste. Drizzle in the olive oil while gently whisking.
Salad: Toss salad together, dividing between two, with grapefruit, oranges, avocado, and pistachios.
Notes
With skin-on salmon, you may way to flake the salmon and toss it in your salad.