Pat salmon fillets dry with paper towels. Brush both sides lightly with 1 tablespoon olive oil. Season the flesh side and skin side evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Zest the lemon and set zest aside; cut the lemon in half and reserve for finishing.

Pan-sear (stovetop)

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 1–2 minutes). Place the salmon fillets in the pan skin-side down. Press gently with a spatula for 10 seconds to ensure even contact. Cook skin-side down without moving for 4–5 minutes, until the skin is crisp and the flesh is cooked about two-thirds of the way up the side.

Finish cooking

Flip the fillets and cook flesh-side for 1–2 minutes more for medium doneness (internal temperature 125–130°F / 52–54°C) or longer for well-done. During the last 30 seconds, squeeze half the lemon over the fillets and sprinkle a little lemon zest on top. Remove salmon to a warm plate and let rest for 2–3 minutes.

Alternative: Oven finish

If you prefer, after searing skin-side down for 3–4 minutes, transfer the skillet to a preheated 400°F (200°C) oven for 4–6 minutes until desired doneness. Remove and rest as above.

Avocado Topping

While the salmon cooks, prepare the avocado topping. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Gently mash with a fork leaving some chunks for texture (about 3/4 mashed).

Add 1/2 cup halved cherry tomatoes, 2 tablespoons finely minced red onion, 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, 1 teaspoon extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the mashed avocado. If using jalapeño, add 1 teaspoon finely minced. Stir gently to combine and taste; adjust salt or lime as needed.

Cover the bowl and keep chilled until ready to serve (prevents browning). If making slightly ahead, place plastic wrap directly on the avocado surface.

Assembly & Serving

Place each rested salmon fillet on a plate, skin-side down. Spoon 2–3 generous tablespoons of the avocado topping over the center of each fillet (or to the side if preferred).

Garnish with reserved lemon zest, microgreens or cilantro sprigs, and serve with lime wedges on the side for additional brightness.

Serve immediately with your choice of sides (steamed rice, roasted vegetables, or a simple salad).