Crispy-skinned salmon fillets rubbed with garlic, rosemary, thyme, and smoked paprika, then topped with a bright, chunky avocado salsa — this is the kind of weeknight dinner that looks like you tried way harder than you actually did. The herb crust builds serious flavor before the fish even hits the pan, and searing it skin-side up first means you get that gorgeous, flaky interior without overcooking. The avocado salsa comes together in minutes with cherry tomatoes, red onion, cilantro, and a squeeze of fresh lime, adding a cool, creamy contrast to the warm, smoky salmon underneath. Every ingredient here is whole and straightforward — fresh fish, ripe produce, avocado oil, and herbs — so there's nothing hidden to worry about, whether you're eating paleo or just trying to keep things clean. A touch of jalapeño in the salsa is completely optional, but it adds a nice little kick if you're into it. Serve with extra lime wedges and you've got a plate that's as satisfying to look at as it is to eat.
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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.
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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