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Preheat your oven to 400F.
Grab a sheet pan, line with parchment paper, and top with a 1.5lb - 2lb salmon filet. Season with a couple pinches salt, fresh cracked pepper, 1.5 tsp garlic powder, 1 tsp smoked paprika, and 1 tbsp chili lime seasoning. If you're feeling it, top it with a tablespoon or so of butter and pop into the oven at 400F for 15-17 minutes.
To make the avocado mash, grab a mixing bowl and add 2 avocados, the zest of 1 lime, the juice of half a lime, 3-4 tbsp toasted and cooled crushed walnuts, 2 tbsp freshly chopped dill, a couple pinches salt, and 1 tbsp chili lime seasoning. Mix well, taste, and adjust.
To make the sumac pickled red onions, cut a large red onion in half & thinly slice it. Add to a bowl, sprinkle with 2-3 pinches salt, 1 to 2 tbsp of sumac, and juice of 1 large lemon. Mix well, then let it sit for about 10-15 mins, stirring it a couple of times along the way.
When the salmon is done, remove from the oven, top with the avocado mash, top with pickled red onions, then add crumbled feta.
Serve as is, with your favorite vegetables, with rice, quinoa, or if you're doing something lowcarb or keto, my lowcarb Kaizen rice.