Step 1

Pat salmon dry with a paper towel, and rub all over with 1 Tbsp. of the olive oil. In a small bowl, combine paprika, cayenne, garlic powder, oregano, 1/2 tsp. of the salt, and black pepper. Rub spice mixture all over flesh of salmon fillets. Let rest 10 minutes.

Step 2

Meanwhile, heat coconut milk, 1 cup of water, and remaining 1/2 tsp. salt in a small saucepan over high. Bring to a boil, stir in rice, then reduce heat to low. Cover and cook 15 to 20 minutes, or until the rice is creamy and all liquid is absorbed.

Step 3

While rice cooks, prepare Avocado Ranch by combining avocado, yogurt, parsley, lemon juice, onion powder, garlic, salt, and pepper in a small blender or food processor; blend until smooth. (If mixture is too thick, add 1 Tbsp. water.)

Step 4

Heat remaining 1 Tbsp. oil in a large skillet (preferably cast-iron) over medium-high. Once hot, add salmon fillets, flesh side-down, and cook 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook until the skin becomes crispy, about 3 to 5 minutes, depending on thickness. Serve salmon with coconut rice and Avocado Ranch.