Cut away any skin and remove any pin bones from the salmon fillets. Cut the salmon into very thin slices and arrange them neatly on chilled plates.
Zest and juice the limes. Peel the avocados, remove the stone and cut the flesh into small dice. Peel and finely dice the red onion. Pick and chop the coriander leaves.
Place the avocado, coriander and red onion in a bowl and add the olive oil and the lime juice. Season the salmon with salt and pepper and then spoon the avocado mixture over the top. Sprinkle the lime zest over the dish and with a baby leaf and herb salad.
«Use the freshest fish you can find when making carpaccio.»