Chicken Free Paleo Garlic-Herb Salmon with Avocado Salsa
Garlic, rosemary, thyme, and smoked paprika come together in a fragrant herb crust that turns simple salmon fillets into something genuinely special. The skin-on fillets get seared in avocado oil until the flesh is perfectly flaky and the crust is deeply aromatic — no oven required, just a hot skillet and a little patience. While the salmon rests, a bright avocado salsa loaded with cherry tomatoes, red onion, cilantro, and fresh lime juice comes together in minutes, adding creamy, zesty contrast to every bite. The optional jalapeño gives it a gentle kick if you're into that. Every ingredient here is whole and unprocessed, making this a naturally grain-free, legume-free plate that fits cleanly into a paleo approach without any substitutions or workarounds. It's the kind of meal that looks impressive enough for guests but is honestly weeknight-easy from start to finish.
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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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