Prepare the Avocado Cream by halving and pitting the ripe avocados. Scoop the flesh into a food processor, then add lime juice, minced garlic, sour cream, salt, and pepper. Blend until smooth.

Pat the salmon fillets dry with a paper towel. Season both sides with salt, pepper, and smoked paprika, then let rest.

Heat olive oil in a skillet over medium-high heat. Place salmon fillets skin-side down and sear for 4-5 minutes until the skin is crispy.

Carefully flip the salmon and cook for an additional 2-3 minutes until cooked through.

Plate each fillet and spoon the avocado sauce over the top before serving.