Place the wild rice in a fine mesh sieve and rinse, continuously mixing up the rice with your hand, for 1-2 minutes. Let drain thoroughly, then place rice into a medium pot with vegetable stock, butter, and ½ teaspoon Kosher salt (double the salt if doubling the recipe). Bring to a boil over medium-high heat, then turn the heat to low, cover the pot tightly, and cook for 45 minutes. Remove the pot from the heat, keeping the lid tightly on, and let steam for 10 minutes.
Meanwhile, heat a medium-sized pan over medium heat. Add 1 teaspoon of olive oil (2 teaspoons if doubling the recipe) and the pistachios and cook, stirring occasionally, for 1 minute. Add the sunflower seeds and stir to combine. Cook for an additional 30 seconds. Add the sesame seeds, half the garlic powder, half the cumin, and a pinch of Kosher salt and cook, stirring occasionally, for another 1-2 minutes, until toasted and fragrant. Transfer to a small bowl and set aside until ready to use. Keep the pan available for cooking the salmon.
In a medium bowl, combine the yogurt, juice from half the lemon, and 1 teaspoon of olive oil (2 teaspoons if doubling the recipe). Taste and season with Kosher salt and freshly ground black pepper, also adding more lemon juice, if desired.
Pat salmon dry with paper towels and let come to room temperature. Season all over with Kosher salt, freshly ground black pepper, and remaining garlic power and cumin. Add 1 tablespoon avocado oil to the same pan used for the nut and seed mixture. Set over medium-low heat and add the salmon, skin side down. Cook for 7 minutes, lightly pressing down on the salmon with a spatula to remove any air bubbles under the skin. Raise the heat to medium-high and cook for an additional minute, until skin is crispy. Flip salmon to the other side and cook for 1-2 more minutes, until the salmon is cooked to preference.
While the salmon is cooking, in a medium bowl, mix together the parsley, dill, mint, golden raisins, half the nut and seed mixture, with 3 teaspoons olive oil, and lemon juice to taste (I used juice from a little less than half a lemon). Season with Kosher salt and freshly ground black pepper.
Divide the yogurt, rice, salmon, and herb salad between bowls. Garnish with the remaining nut and seed mixture on top, if desired.