Celery Free Paleo Garlic-Herb Salmon with Avocado Salsa
Garlic, rosemary, thyme, and smoked paprika come together in a fragrant herb crust that transforms simple salmon fillets into something genuinely impressive. The skin gets seared in avocado oil until the flesh is perfectly flaky, while a bright, chunky salsa of diced avocado, cherry tomatoes, red onion, cilantro, and fresh lime juice brings cool contrast to every bite. Every single ingredient here is naturally free of celery and celery derivatives — no hidden stalks, seeds, or celeriac lurking in a spice blend or store-bought sauce. The whole dish leans into clean, whole-food ingredients that happen to be paleo-friendly without feeling like a compromise. That optional jalapeño in the salsa adds a gentle kick if you want it, but the dish is just as vibrant without it. This is the kind of weeknight dinner that looks like you put in serious effort but comes together with one skillet and a mixing 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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