Prepare potato tots in oven as label directs. Makes about 3 cups.
Heat medium covered saucepot of water to a boil over high heat. Add eggs and return to a boil; reduce heat to medium-low and simmer 6 minutes. Remove eggs with a slotted spoon to bowl of ice water; cool 1 minute. Carefully peel eggs; cut lengthwise in half.
Sprinkle salmon with salt and pepper. In large, nonstick skillet, heat oil over medium-high heat. Add salmon; cook 8 minutes or until internal temperature reaches 145°, turning once. Flake into 2-inch pieces with fork.
Divide potato tots into 4 bowls; top with salmon, avocado, croutons, tomatoes, eggs and onions. Drizzle salmon with lemon juice. Makes 4 bowls.
