1. Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease it with olive oil.
2. In a small bowl, mix together the Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper. If you like heat, add a pinch of cayenne pepper here.
3. Pat the salmon fillets dry with kitchen paper to ensure the seasoning sticks well. Drizzle the olive oil over both sides of the salmon.
4. Rub the spice mixture evenly over the salmon fillets, making sure every inch is coated—this is where the magic happens!
5. Place the salmon fillets skin-side down on the prepared baking tray.
6. Bake in the preheated oven for 12-15 minutes, depending on thickness, until the salmon is just cooked through and flakes easily with a fork. I like to peek at the 12-minute mark to avoid overcooking, as nothing beats tender, juicy salmon.
7. While the salmon is baking, slice your ripe avocado and toss the slices gently with fresh lemon juice. This brightens the avocado and keeps it from browning, a little trick my mum taught me during one of those early morning kitchen escapades.
8. Once the salmon is out of the oven, arrange the avocado slices alongside or on top of each fillet. Garnish with chopped fresh parsley or coriander.
9. Serve immediately, letting the warmth of the salmon mingle with the cool creaminess of the avocado.

One of my favourite memories is serving this dish on a chilly autumn evening, where the spicy warmth of the salmon paired perfectly with a pot of strong English breakfast tea—something a little unexpected, but utterly comforting.