Preheat the oven to 400 degrees F.

Remove the salmon from its packaging and pat off any excess moisture with paper towels. Transfer the salmon to a casserole dish or a baking sheet skin side down. Drizzle with avocado oil and use your fingers or a silicone brush to brush the oil all over the flesh. Sprinkle with sea salt and onion powder.

Bake on the center rack of the preheated oven for 15-20 minutes, or until the salmon is cooked through. Salmon is fully cooked once it reaches an internal temperature of 145 degrees Fahrenheit. To check for doneness, insert a digital thermometer into the thickest part of the fish.

Remove salmon from the oven and allow it to cool for 10 minutes. Use a fork to break it into smaller bite-sized chunks, then transfer to an airtight container and refrigerate until chilled.

Transfer the chilled cooked salmon to a large mixing bowl. Add in the chopped cucumber, diced avocado, chopped fresh dill, red onion, lemon zest, lemon juice, chives, and minced garlic (all of the ingredients).

Toss until everything is well combined. Taste the salad for flavor and add sea salt, black pepper, and lemon juice to your personal taste. For more richness, add a drizzle of olive oil, or some mayonnaise or plain Greek yogurt.

Enjoy as is, or in a tortilla wrap, lettuce wrap, sandwich, or on top of a green salad with spring greens or romaine lettuce.