Place the cilantro, parsley and oregano on a cutting board. Use a very sharp knife to chop it up as finely as you can. I prefer this way over the food processor.

Place the herbs in a bowl. Add the garlic, vinegar, olive oil, salt, pepper and crushed red pepper. Stir together and let sit until ready to use. If you want to refrigerate this, cover it before placing in the fridge.

Pat the salmon dry with a paper towel.

Season all over with the salt and pepper. Do the salmon with the smoked paprika and garlic powder. Be generous with the spices!

Heat the avocado oil in a cast iron skillet over medium heat. Once hot, add the salmon. Sear on one side until deeply golden, about 2 to 3 minutes. Gently flip and sear on the other side until the salmon is cooked through, about 3 to 4 more minutes.

Transfer the salmon to a platter and drizzle with the chimichurri. Serve!