Citric Acid 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 comes together in one small bowl using fresh rosemary, thyme, smoked paprika, and garlic pressed right into the flesh, so every bite carries serious depth of flavor. For anyone navigating a citric acid sensitivity, this recipe is a genuinely satisfying find — no packaged seasonings, no processed condiments, and no sneaky additives that so often hide in store-bought sauces and spice blends. The avocado salsa relies on fresh lime juice as its only acidic element, which is a natural fruit acid rather than the manufactured citric acid used as a preservative in countless grocery products. A hot skillet and a little avocado oil give the salmon a beautifully golden crust while keeping the inside tender and moist. The whole dish comes together with whole, recognizable ingredients from start to finish, making it easy to feel confident about exactly what you're eating.
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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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