Add the avocado, sun-dried tomatoes, garlic, red pepper flakes, oregano, black olives, green onions, capers, and cilantro to a large bowl. Season with salt and pepper and stir until combined.

Season salmon fillet on both sides with salt and pepper.

Heat a medium nonstick pan to medium heat and add the olive oil. Once the the oil is slightly bubbling, add the salmon skin-side down.

Cook the salmon until the skin is crisp and browned, then flip it and cook it for 2-3 more minutes until it's cooked through.

Remove the salmon from the pan and let it rest for five minutes on a cutting board.

Using a fork, separate the salmon into small chunks before tossing into the avocado mixture. Stir until the ingredients are combined.

Add more salt and pepper if desired. Serve immediately.