In a food processor, add in 4 avocado halves, garlic (cloves or paste) & jalapeno and pulse until chopped up.
Add Greek yogurt, salt, red pepper and lime juice and process until smooth. Taste and adjust to your preference for spiciness and saltiness.
Heat 1-2 TBS oil in a non-stick saute pan.
Season one side of salmon with blackening season.
When the pan is hot add salmon, season side down. Season the top with blackening season and cook for about 3 minutes and then flip and cook 2-3 minutes or until done. It really depends on the size and thickness of your salmon fillets,
Remove salmon from pan, top with a dollop of Avocado Cream and enjoy!
You can substitute sour cream for the Greek yogurt or do half and half for even more creaminess. The dip is delicious on its own!