Artificial Food Coloring Free Paleo Garlic-Herb Salmon with Avocado Salsa
Flaky, herb-crusted salmon topped with a bright, chunky avocado salsa is the kind of weeknight dinner that looks like you tried way harder than you actually did. Every ingredient here is exactly what it says it is — fresh garlic, rosemary, thyme, smoked paprika, ripe avocados, cherry tomatoes, and lime juice — with zero synthetic dyes or artificial additives hiding anywhere in the mix. That matters more than people realize, since pre-seasoned fish, jarred salsas, and even some smoked paprika blends can sneak in colorants you'd never expect. Cooking the salmon skin-side up first locks in moisture and builds a gorgeous crust from the herb rub before a quick flip finishes it to a perfect 145°F. The avocado salsa comes together in one bowl while the fish cooks, so the whole meal flows without stress. A squeeze of fresh lime over everything at the end ties the smoky, garlicky salmon to the cool, creamy salsa in a way that feels genuinely restaurant-worthy. Clean ingredients, bold flavors, and a dinner table moment that's hard to beat.
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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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