Averie Cooks

For the Salmon:
-1 Preheat broiler to high and place the oven rack on the top position, about 4 to 6 inches below the broiler.
-1 Line a sheet pan with foil for easier cleanup, slightly roll up the edges of the foil to prevent the liquids from running to the sides of the pan, place the salmon filets on the pan, evenly drizzle with olive oil, evenly season with Tajin, salt and pepper, evenly drizzle with lime juice, and broil for about 5 minutes, or until salmon is nearly done to your liking.
-1 Remove the pan from the oven, optionally and evenly drizzle with honey, return the pan to the oven in the opposite direction for the most even cooking, and broil for about 2 additional minutes, or until done.
-1 If you're not adding the honey, just keep the pan in the oven the whole time, but I would rotate the pan after 5 minutes to ensure the most even cooking. Keep a very close eye on the salmon, especially after adding the honey because the sugars will be prone to caramelizing which is good, but burning is not. SEE NOTE 1 below regarding broiling. While salmon broils, make the salsa.
For the Mango Avocado Salsa:
-1 Combine all ingredients in a large bowl except the honey, stir to combine, and taste the salsa. Depending on your preference, and if the salsa tastes at all flat, I recommend adding more salt. If you're like me and added two large serranos, with half the seeds included, and you made your salsa a bit spicier than you wanted it to be, adding the honey will mellow and marry the flavors.
-1 Serve the salsa over or next to the salmon. Salmon will keep airtight in the fridge for up to 4 days as will the salsa. Note that the salsa will become more watery as time passes and the fruits and vegetables release their natural juices.