Pat dry room temperature salmon fillets with a paper towel. Season all over with salt, pepper. Squeeze 1 lemon juice over each fillet and rub in the flavor.
Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Add salmon fillets, flesh side down, while pressing lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
Flip and sear the other side of each fillet for TWO minutes. Then, add in the butter, chopped garlic.
Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness while stirring the butter and garlic around each fillet.
Drizzle each fillet with the buttery sauce and set aside.
Combine the salsa ingredients in a bowl. Season with salt, pepper and lime juice. mix it very well.
Place salmon filets on a plate and generously cover with each filet with tomato and avocado salsa sauce.
If you have time you should let the salmon marinate about 30 minutes.