In a baking dish, whisk together olive oil, the zest and juice of 2 limes, garlic, salt, and pepper. Marinate salmon fillets skin-side down for at least 20 minutes.

In a medium saucepan, combine jasmine rice, coconut water, coconut milk, and salt. Bring to a boil, reduce heat and cover for 15-20 minutes until liquid is absorbed.

In a mixing bowl, combine diced mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, salt, and pepper. Mix gently and set aside.

Preheat your grill to medium-high heat. Grill marinated salmon fillets for 3-4 minutes skin-side down. Flip gently and cook for another 3 minutes until easily flakes.

Serve the fragrant coconut rice on a platter, top with grilled salmon and spoon over mango salsa. Optionally, serve with lime wedges.