Optional: 1/4-1/2 tsp cayenne powder and 1 jalapenodiced
Combine avocado oil, lime juice, cumin, chili powder, salt, and garlic powder in a large ziploc baggie. Mix around a bit, then add the salmon. Seal and place in refrigerator for 2-4 hours to marinate.
Preheat oven to 425, then place chopped mango, cherry tomatoes, onion, and 3/4 cup cilantro on a large baking sheet. Stir to combine, then leave a space in the middle of the pan.
Move salmon to the baking sheet, in the middle of the vegetables, then pour the remaining marinade over the vegetables.
Roast for 15 minutes, stir vegetables, then roast for 15 minutes longer. Turn oven to broil to finish the last 5-10 minutes and crisp up the vegetables. Keep a close eye on them and stir every few minutes.
Remove from oven and allow to cool before adding chopped avocado and remaining cilantro to the mango salsa. Serve salsa over salmon portions. (I find it much easier to cut salmon into portions once cooked vs. while it's still raw. You can also ask them to cut it into portions at the seafood counter before you bring it home. If it is pre-cut, you will want to remove the salmon before broiling the veggies at the end, or it will likely overcook it and cause the salmon to dry out.)
If you'd like to spice this recipe up, add cayenne powder to the marinade, and dice up a jalapeno or two and add to the vegetable mixture before roasting.