Preheat a grill to 450 degrees. Grease a grill tray (or you can put the salmon directly on the grill, but I like using a grill tray for easier cooking.)

While grill preheats, bring a large pot filled halfway with water to a boil. Once boiling, add in the pasta and cook according to the package directions.

In a small bowl, stir together the paprika, cayenne pepper, onion powder, thyme, basil, oregano and a few cranks of salt and pepper. Set aside.

Brush the tops (skinless) of the salmon and then sprinkle with the seasoning mixture. Place on a grill tray and grill for 2 minutes skin-side down, flip, and grill for 5 minutes or more, depending on the thickness of the salmon (the flesh should be opaque and flake easily.)

While salmon grills and pasta cooks, chop the romaine lettuce and set aside.

Once the pasta is done cooking, drain in a colander and then place back into the pot along with the romaine lettuce and Caesar dressing. Toss to combine and divide into bowls or plates. Top with avocado and salmon pieces. Serve.