Mexican Salmon - Cooking Like Kate

Preheat your oven to 400°F (200°C). Heat skillet in oven for a crispy skin.
Pat the salmon fillets dry with paper towels.
4 fillets salmon
In a small bowl, mix the olive oil, cumin, smoked paprika, chili powder, salt, and black pepper. Rub the spice mixture evenly over both sides of each salmon fillet.
2 tbsp olive oil, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, Salt and black pepper to taste
Remove skillet from oven. Spray with oil to avoid sticking. Place the salmon fillets, skin side down, in the hot skillet.
Transfer the skillet to the preheated oven. Bake for 8-10 minutes or until the salmon is cooked to your desired doneness.

In a food processor, combine avocados, cilantro, lime juice, olive oil, minced garlic, salt, and black pepper. Blend until smooth and creamy.
2 avocados, 1/2 cup fresh cilantro, 1/4 cup fresh lime juice, 2 tbsp extra-virgin olive oil, 1 clove garlic, Salt and black pepper to taste
Once the salmon is cooked, remove it from the oven.
Serve each salmon fillet on a plate, drizzled with the Lime Cilantro Avocado Sauce. Garnish with fresh cilantro leaves, thinly sliced radishes, and microgreens if desired. Serve with lime wedges on the side.