Preheat your oven to 180°C (350°F). Pat the salmon fillet dry, then lightly season with salt and pepper. Place it on a parchment-lined baking sheet, skin-side down.
200 g salmon fillet
Bake the salmon for 12-15 minutes, until it flakes easily with a fork and develops a slightly caramelized top. While it bakes, halve and pit the avocados, then scoop the flesh into a mixing bowl.
200 g salmon fillet
Add a squeeze of lemon juice, a pinch of salt, and chili flakes to the mashed avocado. Gently mash everything together until smooth and creamy, then set aside.
2 ripe avocados, 1 lemon lemon, salt salt, 1/4 teaspoon chili flakes
Once the salmon is cooked, remove it from the oven and let it rest for a few minutes. Flake the fish into large chunks with a fork, avoiding over-mushing.
200 g salmon fillet
Thinly slice the red onion and halve the cherry tomatoes for freshness and color, placing them on a plate or in a small bowl.
1/4 red onion red onion, 8 cherry tomatoes cherry tomatoes
Arrange the mashed avocado on a serving plate as the base layer. Top with the flaked salmon, then scatter the sliced red onion and cherry tomatoes over the top.
2 ripe avocados, 200 g salmon fillet, 1/4 red onion red onion, 8 cherry tomatoes cherry tomatoes
Drizzle the olive oil over the assembled salad, squeeze fresh lemon juice, and add a pinch more salt and pepper if desired. Finish with a sprinkle of chili flakes for extra warmth.
2 tablespoons olive oil, 1 lemon lemon, salt salt, pepper pepper
Gently toss the ingredients together if you prefer, or serve as is for a layered look. Enjoy this colorful, flavorful salad immediately.
