Open Faced Salmon Sandwich

1. Heat avocado oil in a cast iron skillet over medium heat. Season the salmon fillet with chili lime seasoning. Cook the salmon for 3 minutes on each side until crispy and cooked through.
2. While the salmon cooks, toast the slice of sourdough bread. In the same skillet (or a separate one), quickly sauté a handful of spinach and blister a few tomatoes.
3. Slice half an avocado.
4. Assemble the sandwich: Top the toasted sourdough bread with sautéed spinach, blistered tomatoes, sliced avocado (sprinkled with red pepper flakes), the cooked salmon, and a handful of micro greens.