Preheat oven to 180C.
Line a baking sheet with baking paper. Place salmon on the paper skin-side down. Drizzle with olive oil.
Cut open the underripe avocado and remove the pit. Cut into wedges and peel.
Whisk egg in a bowl.
Pour breadcrumbs into another.
Dip avocado wedges into the egg mixture and coat well in egg before coating in breadcrumbs.
Place the wedges next to the fish. Spray with a little olive oil spray.
Bake for 12 minutes, until the fish is cooked through and the chips golden.
Meanwhile, place all sauce ingredients in a small bowl of a food processor and blend until smooth.
Transfer fish to serving plates, top with sauce and serve with avocado chips on the side. Alternatively, you can also serve with additional avocado slices fanned on top of salmon.
Note: you can cook this dish in the air fryer as well. Simply cook the fish at 170C for 5 minutes before adding avocado chips and cooking for a further 8 minutes.