Pat the salmon dry with a paper towel. Season both fillets generously on the flesh side with paprika, garlic powder, salt, and pepper. Let sit for a minute while you get your pan ready.

Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1-2 minutes. Place the salmon skin-side up in the pan and let it cook undisturbed for 4-5 minutes without moving. Flip and cook for another 2-3 minutes on the flesh side until the internal temperature reaches 145 degrees F. Transfer to a plate and set aside.

Use the same pan with all the salmon-infused drippings. Heat over medium. Crack all 6 eggs into a bowl and whisk lightly. Pour into the hot pan and let sit for about 30 seconds without touching, then gently push from the edges to the center, letting uncooked egg flow to the hot surface. Once mostly set but still slightly wet and creamy, fold in one chopped green onion, season with salt and pepper, and pull off heat immediately.

Cut the avocado in half lengthwise and remove the pit. Scoop each half onto a cutting board skin-side down. Slice thinly with a knife, then fan the slices gently with the flat of your blade.

Divide everything between two plates. Nestle the salmon on one side, pile the eggs in the middle, and fan the avocado next to them. Top with the remaining chopped green onion and any optional seasonings. Serve immediately while everything is still warm.