1 1/2 lb. salmon fillet

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1/2 cup quinoa dry

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1 Tbsp. Moroccan or Turkish spice blend or more to taste

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2 Tbsp. paprika

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3 tsp. minced garlic

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3 Tbsp. sliced almonds

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2 Tbsp. chopped fresh herbs (preferable dill and parsley) or more to taste

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Olive oil cooking spray

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2 ripe, Fresh California Avocados, seeded, peeled and cut into halves

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1/2 tsp. lime juice

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.