FOR THE SALMON: – 4 (6-ounce) salmon fillets skin on or off – 2 tablespoons extra-virgin olive oil – 2 cloves garlic chopped, about 2 teaspoons – Zest and juice of 1 small lime about 1/2 teaspoon zest and 2 tablespoons juice – 1 teaspoon kosher salt – 1/2 teaspoon freshly ground black pepper – Steamed cauliflower rice optional for serving FOR THE AVOCADO SALSA: – 2 ripe avocados peeled, pitted, and cut into a rough dice – Juice of 1 lime about 1 1/2 tablespoons – 4–6 dashes hot sauce to taste – 1 clove garlic finely minced or grated – 1/2 teaspoon kosher salt – 1/4 teaspoon freshly ground black pepper – 2 tablespoons finely chopped fresh cilantro plus additional for serving – 1 medium tomato seeded and small-diced, or 1 cup halved cherry or grape tomatoes
Line a large rimmed baking sheet with aluminum foil or parchment paper. Arrange the salmon fillets in the center of the sheet.
Drizzle and brush generously over the salmon. (You will have some run off and down the sides, but brush what you can onto the fish.)
Bake until the fish flakes easily with a fork and reaches an internal temperature of 145 degrees F, about 16 to 20 minutes.* Cover and let rest 3 minutes.
In a large bowl, stir together the avocado, lime juice, hot sauce, garlic, salt, pepper, and cilantro. With a fork, gently crush pieces of the avocado and stir.
Transfer the salmon to serving plates. Serve hot, topped with avocado salsa and a sprinkle of fresh cilantro.