In a small bowl, whisk together olive oil, lime juice, lime zest, garlic powder, salt, and black pepper. Marinate the salmon fillets in this mixture for at least 30 minutes in the refrigerator.

While the salmon is marinating, prepare the coconut rice. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

For the avocado mango salsa, combine the diced mango, avocado, red onion, cilantro, lime juice, salt, and pepper in a bowl. Gently toss to combine and set aside.

Preheat the grill to medium-high heat. Remove the salmon from the marinade and grill for about 4-5 minutes per side, or until the salmon flakes easily with a fork and is cooked through.

Fluff the coconut rice with a fork and serve it on plates. Top with the grilled salmon and spoon the avocado mango salsa over the top.