In an 11x7-inch baking dish, whisk together olive oil, lime zest, fresh lime juice, crushed garlic, and salt and pepper. Add the salmon fillets to the mixture, ensuring they are evenly coated. Let the salmon marinate for 10–15 minutes.

In a medium saucepan, combine rinsed jasmine rice, coconut water, canned coconut milk, and a pinch of salt. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes.

In a medium bowl, mix together mango, chopped red bell pepper, chopped cilantro, rinsed and drained red onion, and diced avocado. Drizzle with additional lime juice and olive oil, seasoning with salt and pepper. Stir gently to combine.

Preheat your grill to medium-high heat. Place the marinated salmon fillets on the grill grates and grill for about 3 minutes on each side, checking for a nice char and an internal temperature of 145°F.

On a large plate, create a bed of coconut rice. Place the grilled salmon on top and spoon the mango salsa over the salmon.