BHA & BHT Free Paleo Garlic-Herb Salmon with Avocado Salsa
Rich, flaky salmon meets a bright, chunky avocado salsa in a dish that feels like something you'd order at a nice restaurant — except you made it in about fifteen minutes at home. Every single ingredient here is whole and unprocessed, which matters a lot when you're avoiding synthetic preservatives like BHA and BHT that sneak into packaged spice blends, bottled oils, and store-bought sauces. By building the seasoning yourself from fresh garlic, rosemary, thyme, and smoked paprika, you stay completely in control of what goes on that fish. Avocado oil is the cooking fat of choice throughout, and it pulls double duty — searing the fillets to a gorgeous golden crust while also tying the salsa together with a clean, neutral richness. The salsa itself is the kind of thing you'll want to eat with a spoon: creamy avocado, juicy cherry tomatoes, sharp red onion, fresh cilantro, and a hit of lime juice that keeps everything tasting alive and vibrant. A little jalapeño is optional but highly recommended if you want a gentle kick that plays beautifully against the smoky, herb-crusted salmon. This is the kind of clean, colorful meal that makes eating without additives feel like an upgrade rather than 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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