Sprinkle salmon with salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add fillets, skin side up, and cook until fish just begins to flake easily with a fork, 4-5 minutes on each side. During the last 2 minutes of cooking, add the golden raisins to the pan to soften.
In a large bowl, toss spinach, kale, fennel, and avocado with vinaigrette and lemon juice; divide greens between 4 plates. Place salmon and raisins over greens on each plate and top with pumpkin and hemp seeds.