Cashew Free Paleo Garlic-Herb Salmon with Avocado Salsa
Garlic, rosemary, thyme, and smoked paprika pressed straight onto skin-on salmon fillets — this dish is the kind of weeknight dinner that looks like you actually tried. The herb crust gets beautifully fragrant in a hot skillet, and the sear locks in all that flavor while the skin crisps up underneath. A bright, chunky avocado salsa made with cherry tomatoes, red onion, cilantro, and fresh lime juice goes on top right before serving, cutting through the richness of the fish with just the right amount of acidity. Every single ingredient here is whole and clean — no sneaky nut-based sauces, no processed condiments, nothing that requires a label check. Avocado oil does the heavy lifting for both the sear and the salsa, keeping everything cohesive and genuinely paleo-friendly from start to finish. If you want a little heat, the optional jalapeño takes the salsa from fresh and mellow to something with a real kick. This is the kind of plate that photographs well, tastes even better, and comes together with nothing more than a skillet and a bowl.
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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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