Dairy Free Paleo Garlic-Herb Salmon with Avocado Salsa
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 looks like you tried way harder than you actually did. The herb rub comes together in minutes, blending garlic, rosemary, thyme, and smoked paprika into a fragrant crust that clings to the flesh side of each fillet before it hits the hot skillet. Cooking the salmon skin-side up first locks in moisture and builds a gorgeous sear, so you get that satisfying flake without any dryness. The avocado salsa — loaded with cherry tomatoes, red onion, cilantro, and a hit of fresh lime juice — is the real showstopper, adding creamy, tangy contrast to every bite. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-scanning required; avocado oil does all the heavy lifting in both the pan and the salsa. If you like a little heat, the optional jalapeño takes the whole thing up a notch without overwhelming the fresh flavors. Serve it straight from the skillet with extra lime wedges and dinner is 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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