For the Salmon:
• 1 lb Alaska salmon fillet, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper

For the Bowl:
• 1 avocado, sliced
• 1/4 cup chopped cilantro

For the Avocado Cilantro Sauce:
• 1 avocado, pitted and peeled
• 1/4 cup plain Greek yogurt
• 2 tablespoons lime juice
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Step One: Season the Salmon —
In a bowl, combine salmon with olive oil, garlic powder, onion powder, salt, pepper, paprika, and cayenne pepper. Marinate for at least 30 minutes, or up to 2 hours.

Step Two: Blacken the Salmon —
Heat a large skillet over medium-high heat. Add the salmon and cook for 1-2 minutes per side, or until cooked through.

Step Three: Make the Avocado Cilantro Sauce —
In a blender or food processor, combine avocado, Greek yogurt, lime juice, garlic, salt, and pepper. Blend until smooth and creamy.

Step Four: Assemble the Bowls —
Divide the avocado among bowls. Top with blackened salmon and cilantro. Drizzle generously with the Avocado Cilantro Sauce.

Chef's Tips:
- For a spicier sauce, add more cayenne pepper or a pinch of red pepper flakes to the Avocado Cilantro Sauce.
- Serve the bowls with your favorite side dishes, such as rice, quinoa, or a green salad.