Moroccan Salmon and Salsa

• 660 g salmon fillets (one fillet per person)
• 2 tbsp extra virgin olive oil
• 2 tbsp Moroccan spice
• 400 g tin corn kernels, drained
• 4 tomatoes, chopped
• 1 avocado, cubed
• 0.5 bunch coriander, chopped
• 500 g steamed rice, cooked
• 1 lime