Artificial Flavors Free 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 genuinely special without requiring much effort. Every ingredient here is exactly what it says it is: fresh rosemary, thyme, smoked paprika, real garlic, and ripe avocados doing all the heavy lifting on flavor. That matters more than it might seem, because so many store-bought marinades, spice blends, and bottled salsas sneak in synthetic flavor additives that have no business being on a clean plate. Here, you build the herb rub yourself in one small bowl and toss the salsa together in another — no label-reading required, no surprises. The avocado oil gives the salmon a gorgeous, golden sear while the lime juice and cilantro in the salsa cut right through the richness of the fish. A little jalapeño stirred in at the end adds a gentle kick if you want it, but the dish is completely satisfying without it. It's the kind of recipe that proves eating clean doesn't mean eating boring.
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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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