Preheat oven to 400°F.

Season salmon with salt and pepper.

Butterfly salmon fillets by slicing lengthwise but not all the way through, to form a "pocket."

Peel, pit and cut avocado into 6-12 slices.

Stuff each salmon pocket with 1-2 slices of avocado.

Top with salsa.

Bake uncovered for at 400°F for 20 minutes until fish is opaque  and flakes with a fork.