Prepare ingredients: Allow salmon filets to rest on the counter for 10 minutes. While they are resting, cube the tomato and avocado, chop cilantro/parsley, and dice the red onion. Set aside.
Make the sauce: In a small saucepan, heat 1 tbsp of olive oil and sauté garlic for 1-2 minutes. Add bone broth, lemon juice, and zest. Simmer for 3 minutes and allow sauce to thicken a bit (it won't get very thick). Set aside.
Make avocado salsa: While sauce is cooking, in a medium sized mixing bowl combine 1 tbsp of olive oil, avocado, tomato, red onion, cilantro/parsley, lime juice, and zest. Mix and set aside.
Cook salmon: Dab salmon dry with a paper towel, season with salt & pepper to taste and heat a non-stick pan (preferably a cast iron) with 1 tbsp of olive oil on medium-high heat. Sear salmon skin side down for 4-5 minutes, then flip and sear 2-3 minutes.
To Serve: Place salmon filets on plate and generously cover with each filet with lemon garlic sauce, then top with avocado salsa. Garnish with fresh chopped cilantro or parsley if desired. Optional: drizzle DIVINO Lime Infused Olive Oil over salmon for extra flavor.