1. Preheat the grill to high. Line a tray with foil and arrange the salmon fillets skinned side down onto the foil. Season with salt and freshly ground black pepper and spread with the chipotle paste to cover. Grill for 8-10 minutes until beginning to char and are cooked through.
2. Meanwhile, peel and remove the stone from the avocados. Place the flesh into a food processor with the lime juice and yoghurt and whiz until thick and smooth. Season to taste and chill until ready to use.
3. Mix together the oats, plain flour, water, olive oil, spring onions, chilli powder and salt and freshly ground black pepper to form a soft dough. Divide into 4 equal sized pieces.
4. Place a large piece of cling film onto a work surface, dust with plain flour and place one piece of dough in the centre.
5. Dust with more plain flour and cover with a second piece of clingfilm. Roll out to a rough 20cm (8in) circle. Brush a non-stick frying pan with the sunflower oil and heat. Peel off the cling film and cook the flatbread for 1-2 minutes on each side until browned. Keep warm in the bottom of the grill underneath the salmon.
6. Wipe out the frying pan with kitchen paper and brush with a little more oil and heat.
7. Repeat the process to give you 4 cooked flatbreads. (The dough will be soft so you need to use new pieces of cling film and keep dusting with plain flour)
8. When ready to serve, spread each flatbread with some avocado puree. Scatter over some shredded lettuce and carrot. Break the salmon into pieces and scatter over the top with the coriander and red chilli to garnish.

Cook's tip

Try different flavours on your salmon - spread with readymade Thai green curry paste or sundried tomato paste.