Caffeine Free Paleo Garlic-Herb Salmon with Avocado Salsa
Herb-crusted salmon seared to a perfect flake and piled high with bright, chunky avocado salsa — this is the kind of weeknight dinner that looks like you tried way harder than you actually did. The herb rub comes together in minutes, combining fresh rosemary, thyme, smoked paprika, and garlic into a fragrant crust that clings beautifully to the flesh side of each fillet. Cooking the salmon skin-side up first locks in moisture and gives you that gorgeous, golden sear before a quick flip finishes it off. Meanwhile, the avocado salsa — diced tomatoes, red onion, cilantro, lime juice, and optional jalapeño — is fresh, creamy, and just acidic enough to cut through the richness of the fish. Every single ingredient here is whole and unprocessed, so there's no need to scan labels for hidden additives or stimulants that can sneak into packaged sauces and spice blends. It's naturally energizing without relying on anything that would keep you up at night, making it a smart choice for an evening meal. Squeeze a little extra lime over the top before serving and you've got a plate that's as stunning as it is satisfying.
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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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