In a small bowl, whisk together olive oil, minced garlic, chili powder, cumin, onion powder, black pepper, and salt. Brush or rub this mixture on both sides of the salmon fillets. Use immediately or marinate in refrigerator for up to 2 hours.

Heat a large heavy-duty non-stick pan or grill to medium-high heat (375-400°F) and add a light drizzle of olive oil. Place salmon fillets in the pan and cook for 5-6 minutes without moving until a golden crust forms.

Carefully flip the salmon with a spatula and cook for an additional 5-6 minutes until the fish flakes easily with a fork and reaches 145°F internal temperature.

While the salmon cooks, combine diced avocado, tomato, onion, and cilantro in a large bowl. Drizzle with olive oil and lime juice, seasoning with salt and pepper. Gently fold together.

Let the cooked salmon rest for 1-2 minutes, then top each fillet generously with avocado salsa. Serve immediately.