PREPARE the salsa by adding the diced avocado to a mixing bowl and seasoning it with sea salt, black pepper, dried garlic powder, and fresh lime juice. Gently mash it together, leaving some of the diced pieces intact for a chunky texture. Gently stir in the minced yellow bell pepper and minced cilantro or parsley. Set aside.
RUB salmon filets with avocado oil and season with sea salt, black pepper and dried garlic powder.
GRILL the salmon on a grill or in a cast-iron skillet set to medium-high heat for 2-3 minute per side, or until the salmon is light pink in color and flakes easily with a fork.
SERVE the salmon over a bed of alfalfa sprouts and top it with the yellow bell pepper and avocado salsa.
GARNISH with hemp seeds.
STORE any leftovers in the fridge for up to 2 days.