Prepare the Avocado Cream: Halve and pit the avocados, scoop flesh into a food processor, add lime juice, minced garlic, sour cream, salt, and black pepper. Blend until smooth and creamy.

Season the Salmon: Pat the salmon dry and season both sides with salt, black pepper, and smoked paprika.

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

Flip the Salmon: Gently flip fillets, reduce heat to medium, and cook for another 2-3 minutes until cooked through.

Serve and Garnish: Transfer the salmon to a plate, spoon avocado cream over the fillets, and serve.