Top salmon with olive oil, salt, pepper, juice and lemon slices. Wrap in foil. Place on a baking sheet and bake for 12-15 minutes or until salmon reaches an internal temperature of 145°F.
While salmon is baking, in a bowl combine avocado, tomato, cilantro, onion, cumin, garlic powder, paprika, salt, pepper and lime juice. Stir until combined.
Shred salmon with a fork, and place in tortilla. Top with avocado/tomato mixture and enjoy.