Coconut Free Paleo Garlic-Herb Salmon with Avocado Salsa
Garlicky, herb-crusted salmon seared to a perfect flake and piled high with a bright, chunky avocado salsa — this is the kind of weeknight dinner that feels far more impressive than the effort it takes. The herb rub comes together in minutes, combining fresh rosemary, thyme, smoked paprika, and garlic into a fragrant crust that caramelizes beautifully in the skillet. Avocado oil does the heavy lifting here, both in the pan and in the salsa, keeping everything rich and satisfying without a drop of anything derived from coconut. That matters more than you might think, since many paleo-friendly recipes lean heavily on coconut aminos, coconut oil, or coconut cream — none of which appear here. The avocado salsa is the real showstopper: creamy diced avocado, juicy cherry tomatoes, red onion, cilantro, and a hit of fresh lime juice that cuts right through the richness of the fish. A little jalapeño stirred in at the end adds just enough heat if you want it. Serve everything straight from the skillet with extra lime wedges and dinner is genuinely done.
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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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