Step 1

In a small bowl, combine the paprika, cumin, cayenne, and salt. Gently rub the spice mixture onto the flesh side of the salmon filets.

Step 2

Heat the oil in a large sauté pan over medium heat. Place the fillets skin-side up in the pan. Cook for 4 minutes, then flip the fillets.

Step 3

Reduce the heat to low, cover, and cook for another 4 to 6 minutes, or until just cooked through.

Step 4

In a medium bowl, combine the spinach, lettuce, corn, and tomatoes. In a small bowl, whisk together all the dressing ingredients. Pour the dressing over the salad and toss.

Step 5

Evenly divide the salad among four plates. Top each with a salmon filet and a few avocado slices. Serve with lime wedges on the side.