Heat a skillet over medium heat. Pat the salmon dry and season with salt and pepper. Cook skin-side down until the flesh turns opaque and flakes easily with a fork.

In a second skillet, cook the eggs to your liking. For fried, cook until whites are set and yolks are firm; for scrambled, remove from heat when still slightly glossy.

Cut the avocado in half, remove the pit, and slice or dice into larger pieces.

Place the salmon and eggs side by side in a bowl or shallow plate, adding avocado on top or to the side.

Season with a sprinkle of salt and cracked black pepper before serving.