Make the salmon marinade. Finely chop 4-5 basil leaves and combine them with two tablespoons of extra-virgin olive oil, one tablespoon of lemon juice, half of the lemon zest, one minced garlic clove, and a pinch of salt and pepper (to taste).

Remove the skin from the salmon (if using skin-on salmon) and cut it into cubes (which will go on skewers).

Put the salmon cubes on the skewers.

Brush the salmon skewers with the salmon marinade/seasoning and set them aside to marinate while making the avocado-basil sauce.

Make the avocado-basil sauce using an immersion blender or a small blender. Blend the remaining basil with one scooped avocado, one tbsp of lemon juice, zest from half a lemon, yogurt, mayo, and a pinch of salt and pepper. Taste and adjust the seasoning (adding more salt, pepper, or lemon juice to taste).

Place a pan on medium-high heat, and brush the pan lightly with olive oil. Pan-fry or grill the salmon skewers for about 3-4 minutes on the first side, and then turn and cook for another 3-4 minutes until the salmon is cooked through. Alternatively, you can grill them on your grill outside.

Plate them and drizzle the avocado-basil sauce on top. Add some chopped fresh basil and some lemon wedges.