Place the salmon in a 9x13 inch baking dish. Add the paprika, cumin, garlic, lemon zest, crushed red pepper flakes, & a pinch each of salt & pepper. Drizzle with 2 tbsps olive oil, rubbing the seasonings & oil evenly into flesh.

In a glass jar or bowl, combine the remaining ¼ c. olive oil, lemon juice, mustard, honey, cayenne, & a pinch of salt. Shake or whisk until smooth & creamy.

To make the avocado sauce. Combine all ingredients in a blender & blend until smooth & creamy, adding water - 1 tbsp at a time as needed to thin the sauce.

Heat your grill, grill pan or skillet to medium high heat. Place salmon on grill, skin side down. Cover & cook until skin is lightly charred, 4-5 minutes, carefully flip & grill another 3-4 minutes until opaque. Remove the salmon from the grill & drizzle with the honey mustard.

Toss together the tomatoes, basil, olive oil, & a pinch of salt.

To serve, spoon the tomatoes over the salmon & serve the avocado sauce alongside.