1. Preheat oven to 425°F and line a baking sheet with parchment paper.

2. Pat salmon fillets dry then place skin-side down onto the parchment. Drizzle the olive oil over the pieces and season with ½ teaspoon of salt.

3. Roast the salmon for 8-10 minutes, or until it flakes easily with a fork; take care to not overcook.

4. To prepare the salsa, combine the kiwi, avocado, jalapeño, onion, cilantro, and lime juice. Add the remaining ½ teaspoon of salt and pepper. Taste and adjust seasoning if necessary. Note: This can be prepared in advance and refrigerated until ready to eat.

5. Remove the salmon from the oven and let rest for 5 minutes. Plate and spoon half of the salsa over each fillet. Season with black pepper and serve with the remaining salsa.