4 wild salmon filets (6 oz each)
1/4 tsp kosher salt
black pepper
cooking spray

For the avocado bruschetta: (makes 2 1/4 cups)

1/4 cup chopped red onion
1 tbsp extra virgin oil
1 tablespoon balsamic vinegar
kosher salt and fresh cracked pepper to taste
2 medium vine ripe tomatoes
2 small cloves garlic, minced
2 tbsp fresh basil leaves, chopped
4 ounces diced avocado, from 1 small