Pat salmon fillets dry with paper towels, then season on the flesh side with Kosher salt and a little black pepper.
Heat a skillet over medium-high heat. When hot, add neutral oil. Add salmon skin-side down, then cook undisturbed. Use tongs or a fish spatula to carefully flip the fish, then cook. Set aside, skin-side up so it remains crispy, while you assemble the salad.
Place kale leaves in a large mixing bowl, then add grated Parmesan, pumpkins seeds, extra virgin olive oil, aged balsamic vinegar, and flaky sea salt. Toss really well, taste and adjust seasoning as needed. Top each with a piece of salmon, then serve immediately!