Low Sugar Paleo Garlic-Herb Salmon with Avocado Salsa
Garlicky, herb-crusted salmon seared to a perfect flake and piled high with a bright, chunky avocado salsa — this is the kind of weeknight dinner that feels far more impressive than the effort it takes. The rub of fresh rosemary, thyme, smoked paprika, and garlic builds serious depth of flavor without a single sweetener in sight, which is exactly the point. So many store-bought spice blends and marinades sneak in sugar under names like "natural flavors" or "honey powder," but here every ingredient is straightforward and clean. The avocado salsa — made with cherry tomatoes, red onion, cilantro, lime juice, and optional jalapeño — doubles as both a sauce and a side, adding creamy richness and a pop of acidity that makes the whole plate sing. Cooking the salmon skin-side up first locks in moisture and gives you that beautifully opaque, flaky texture once you flip it. Everything comes together in one skillet, which means less cleanup and more time actually enjoying your meal. It's the kind of recipe that proves eating without added sugar never has to feel like a compromise.
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 2 tbsp avocado oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the avocado salsa
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, quartered
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp avocado oil
- ¼ tsp salt
- 1 jalapeño, seeded and finely diced (optional)
For serving
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, stir together the minced garlic, rosemary, thyme, smoked paprika, salt, and black pepper. Pat the salmon fillets dry with paper towels, then press the herb mixture evenly over the flesh side of each fillet.
- 2
In a medium bowl, combine the diced avocado, cherry tomatoes, red onion, cilantro, lime juice, 1 tbsp avocado oil, and salt. Fold gently until just combined, then stir in the jalapeño, if using. Set aside.
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