Dry the salmon fillets off with a paper towel. Season each filet with a little salt.
In a small bowl, stir together Mexican spice blend, garlic, olive oil and lime juice. Spread the resulting chile paste over the salmon fillets and set aside while you make the chile verde or make the vegetables that you will have with the salmon
Set a cast iron or non-stick grill pan over med-high heat and wait for it to get how, about 5 minutes. Brush the pan with some olive oil and add the salmon fillets skin-side down.
Reduce the heat to med-low and cook until skin is crisp (about 5 min). Press down on the fillets while cooking so the fish makes contact with the pan.
Turn the salmon and cook on the other side for about 1 min. longer. Do not overcook or it will be dry.
Serve with chile verde sauce and green vegetables.