Carrageenan Free Paleo Garlic-Herb Salmon with Avocado Salsa
Garlicky, herb-crusted salmon seared to a perfect flake and piled with a bright, chunky avocado salsa — this is the kind of weeknight dinner that feels far more impressive than the effort involved. The herb rub of rosemary, thyme, smoked paprika, and fresh garlic builds serious depth of flavor before the fish even hits the pan, and cooking it skin-side up first locks in that gorgeous crust. Carrageenan, a common additive used as a thickener or stabilizer, has a way of sneaking into processed sauces, marinades, and even some packaged seafood products — so building everything from scratch here is a genuinely smart move. Every single ingredient in this recipe is whole and unprocessed, from the avocado oil down to the fresh lime juice, so there's nothing to second-guess on the label front. The avocado salsa comes together in one bowl while the salmon cooks, with cherry tomatoes, red onion, cilantro, and an optional hit of jalapeño adding color and a little kick. It's naturally rich, satisfying, and completely free of anything you'd need to look up on an ingredient panel. Serve it with an extra squeeze of lime and you've got a plate that looks like it came out of a restaurant kitchen.
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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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