NOTE: Take the salsa ingredients out of the refrigerator an hour or so before serving the fish so they come to room temperature. The taste of the avocado will be much stronger than when this fruit is completely chilled. Salmon can also be grilled.

FOR THE SALSA:
1 avocado, peeled, pitted, and diced
1 scallion, white and green parts, chopped
1/2 cup halved cherry tomatoes
Juice of 1 lemon
Zest of 1 lemon

FOR THE FISH:
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon onion Powde
1/4 teaspoon sea salt
Pinch freshly ground black pepper
Pinch cayenne pepper
4 (4-ounce) boneless, skinless salmon fillets
2 tablespoons olive oil

1 avocado, peeled, pitted, and diced 1 scallion, white and green parts, chopped 1/2 cup halved cherry tomatoes 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon onion Powde 1/4 teaspoon sea salt 4 (4-ounce) boneless, skinless salmon fillets 2 tablespoons olive oil

TO MAKE THE SALSA:
1. In a small bowl, stir together the avocado, scallion, tomatoes, lemon juice and lemon zest until mixed.

2. Set aside.

TO MAKE THE FISH:
1. Preheat the oven to 400ºF. Line a baking sheet with aluminum foil and set aside.

2. In a small bowl, stir together the cumin, coriander, onion Powde, salt, black pepper, and cayenne until well mixed.

3. Rub the salmon fillets with the spice mix an place them on the baking sheet.

4. Drizzle the fillets with the olive oil and roast the fish until it is just cooked through, about 15 minutes.

5. Serve the salmon topped with the avocado sauce.