Prepare the Avocado Sauce: In a blender or food processor, combine the peeled avocado, lime juice, cilantro, garlic, and salt. Start with 2 tablespoons of water and blend until a smooth, creamy consistency is achieved. Add more water, one tablespoon at a time, until the sauce reaches your desired thickness. Taste and adjust seasoning as needed. Set aside.

Prepare the Salmon: Pat the salmon fillets completely dry with a paper towel. This is the most crucial step for achieving crispy skin. Season both sides of the salmon with salt and black pepper, being sure to rub the seasoning into the skin.

Cook the Salmon: Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat. Once the oil is shimmering and hot, carefully place the salmon fillets in the pan, skin-side down. Press down gently on each fillet with a spatula for about 10 seconds to ensure the skin makes full contact with the pan.

Crisp the Skin: Cook the salmon for 4-6 minutes, or until the skin is golden brown and crispy. Do not flip the fish. The salmon is done cooking on the skin side when the flesh has cooked about two-thirds of the way up the fillet.

Finish Cooking: Flip the salmon fillets and cook on the flesh side for just 1-2 minutes, or until cooked through to your desired doneness. The fish should be firm to the touch but still tender.

Serve: To plate, generously spread a layer of the creamy avocado sauce on your plate. Place the crispy salmon fillet on top, skin-side up. Serve immediately, with a side of rice, roasted vegetables, or a simple green salad