Preheat the oven to 400 degrees Fahrenheit and spray a large casserole dish with cooking spray.

Remove the salmon from its packaging and cut it into individual filets if it hasn’t already been portioned out. If the salmon has excess moisture, pat it off with paper towels.

Transfer the salmon filets to the baking dish and drizzle with avocado oil. Use your fingers or a silicone brush to brush the avocado oil over the full surface of the flesh. Sprinkle the fillets with sea salt, garlic powder, and paprika.

Then, sprinkle the parmesan cheese over each salmon filet. Lightly drizzle (or spray) the filets with additional avocado oil to ensure the filets become nice and crispy on the outside.

Bake on the center rack of the preheated oven for 12-16 minutes, depending on the thickness of the fish. Thinner filets require less time (9-10 minutes) whereas thick salmon filets may require more cooking time 15-20 minutes.

Insert a meat thermometer into the thickest part of the fish to check its internal temperature. Salmon is fully cooked once it reaches an internal temperature of 145 degrees Fahrenheit. If you’d like, use a citrus zester to zest a lemon over the fish.

Serve salmon immediately with your choice of side dishes and lemon wedges, and enjoy!

Store leftover salmon in an airtight container in the refrigerator for up to 3 days.