1. Preheat oven to 400°F. Line baking sheet with foil. Combine salt and 1 tablespoon coriander on small plate.
2. Coat salmon with spray, press both sides of each fillet into spice mixture, and arrange on baking sheet (wash hands). Bake 8–10 minutes until centers of fillets flake easily and are 145°F. Chill if desired.
3. Place hemp seeds in small, nonstick sauté pan, coat with spray, and cook on medium-low 4–5 minutes, stirring occasionally, until golden and toasted. Remove from pan and let stand to cool (seeds will crisp as they stand).
4. Meanwhile, separate lettuce leaves. Cut cucumber into fourths crosswise, then lengthwise into matchsticks. Halve avocados and remove pits; scoop out flesh and slice into thin strips. Chop dill finely.
5. Combine vinaigrette, dill, yogurt, mustard, and remaining ½ teaspoon coriander. Arrange piles of lettuce, carrots, cucumbers, and avocado slices on each plate. Add salmon to each plate; top salmon with hemp seeds and add side of dressing. Build each lettuce wrap and serve.

Chef's Tip: To use quinoa in place of hemp, you'll need to rinse and dry thoroughly before cooking. Quinoa will take 10–15 minutes until it starts to puff and pop, just like popcorn.