INGREDIENTS
2 cups
cubed avocado
1 cup
halved yellow heirloom cherry tomatoes
2 tbsp
chopped fresh cilantro
1/2 tsp
chopped serrano chile
1 1/2 tbsp
sliced shallot
1 tsp
fresh lime juice
1 tsp
kosher salt, divided
3/4 tsp
black pepper, divided
1 tbsp
olive oil
4
skin-on salmon fillets