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 actually takes. The herb rub comes together in minutes, combining fresh rosemary, thyme, smoked paprika, and garlic into a fragrant crust that locks in all the richness of the fish. Avocado oil does the heavy lifting in both the sear and the salsa, keeping everything clean and grain-free without sacrificing any depth of flavor. The avocado salsa — loaded with cherry tomatoes, red onion, cilantro, and a hit of fresh lime — adds cool, creamy contrast to the smoky, seared fillets in the best possible way. Because the entire dish is built around whole, unprocessed ingredients, there are no hidden additives or binders to worry about, and nothing here relies on eggs at any stage. A quick skillet sear gets the skin beautifully crisp while keeping the center tender and flaky, and the whole thing comes together in one pan. It's the kind of recipe you'll want on permanent rotation.
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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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