Anti Inflammatory Paleo Garlic-Herb Salmon with Avocado Salsa
Salmon is already one of the most powerful foods you can put on your plate, and pairing it with a bright, herb-forward crust and creamy avocado salsa takes it to a whole new level. The combination of fresh rosemary, thyme, smoked paprika, and garlic creates a deeply aromatic coating that sears beautifully in avocado oil, giving you crispy edges and a tender, flaky center. Avocado, cherry tomatoes, red onion, cilantro, and lime juice come together in a salsa that's cooling and vibrant — a perfect counterpoint to the warm, savory fish. Every single ingredient here pulls its weight from an anti-inflammatory standpoint, from the omega-3-rich salmon to the healthy fats in avocado oil and the antioxidant punch in the fresh herbs and tomatoes. There's no grain, no refined oil, and no processed ingredient in sight, which means this dish works hard for you without asking much in return. The skillet technique is straightforward — a few minutes per side and a quick temperature check — so you get restaurant-quality results on a weeknight without the stress. Squeeze a little extra lime over the top before serving and you'll wonder why you ever ordered takeout.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!