Combine the first 4 ingredients in a medium bowl.
Set on the kidney beans, arugula, bell pepper and onion; do not toss salad together yet or the arugula will wilt. Cover and refrigerate salad until needed.
Preheat your barbecue or indoor grill to medium-high. Brush salmon with the 1 Tbsp. olive oil; season with
salt and pepper. Lightly oil the bars of grill. Grill the fish 3 minutes per side, or until just cooked through.
While the fish cooks, toss the salad ingredients together and divide among 4 plates. When cooked, set a piece of fish on each plate. Garnish with lemon slices and serve.