Rubbed Salmon with Pico de Gallo 2 salmon filets, skinned 1 T paprika 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. cumin 1/2 tsp. coriander 1/2 tsp. salt 1/4 tsp. thyme 1/4 tsp. cayenne pepper 1/4 tsp. crushed red pepper 1/4 tsp. oregano Pico de Gallo 1 medium avocado, chopped 1 medium tomato, chopped 3 green onions, chopped 1 jalepeno pepper, finely chopped 2 T fresh cilantro, chopped 1 T fresh lemon juice 1 T canola oil or other vegetable oil Salt and pepper Combine all ingredients and refrigerate for 1 hour for flavors to blend. (Note: Pico de Gallo has 10 grams of carbohydrate, 5 net grams. May omit either the tomato or the avocado to reduce even further.) Preheat large cast-iron skillet in 450 degree oven for 15-20 minutes. Meanwhile, combine dry rub ingredients. Coat salmon filets with olive oil and dust rub on all sides. Remove hot skillet from oven and drizzle oil on it, put salmon in and return to oven for 8 minutes. Flip salmon over and put back in oven for another 5-8 minutes. Serve with Pico de Gallo.