Mix together 1/2 teaspoon salt, coriander, cumin, paprika, and black pepper. Rub the salmon fillets with 1 tablespoon olive oil and the seasoning mix, then refrigerate for at least 30 minutes.

Preheat the grill, or the oven to 400° F.

Dice the bell pepper, avocado, and onion. Place in a large bowl, along with the chopped cilantro, juice of both limes, remaining olive oil, and 1/4 teaspoon salt. Toss until combined and refrigerate until ready to serve.

Grill the salmon to desired doneness, or bake 15-20 minutes until flaky.

Meanwhile, prepare the rice as directed on the package.

Serve salmon with the avocado salsa, rice and fruit.