In a baking dish, whisk together olive oil, lime zest, lime juice, minced garlic, salt, and black pepper. Marinate the skinless salmon fillets for at least 15 minutes.

In a medium saucepan, combine coconut water, canned coconut milk, rinsed jasmine rice, and a pinch of salt. Bring to a vigorous boil, then reduce heat and simmer for about 15 minutes until tender.

Prepare the mango salsa by combining diced mango, red bell pepper, cilantro, red onion, and avocado if using. Drizzle with lime juice, olive oil, and coconut water, then season with salt and pepper.

Preheat the grill to medium-high heat. Grill marinated salmon for about 3 minutes on each side until just opaque and charred.

To serve, spoon creamy coconut rice onto plates, top with grilled salmon and mango salsa.