Emulsifier 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 way more impressive than the effort it takes. The herb rub comes together with fresh rosemary, thyme, smoked paprika, and minced garlic pressed right into the flesh, so every bite is deeply savory before the salsa even enters the picture. That salsa — creamy diced avocado, juicy cherry tomatoes, red onion, cilantro, and a hit of fresh lime juice — is the cooling, vibrant contrast that makes the whole plate sing. Every single ingredient here is whole and unprocessed, which means there are no hidden additives, stabilizers, or emulsifying agents to worry about — just real food doing exactly what it's supposed to do. Avocado oil carries the cook beautifully at high heat, giving the salmon a gorgeous golden crust without any refined or chemically processed fats in the pan. The optional jalapeño adds a gentle kick if you want it, and a final squeeze of lime ties everything together. It's clean, colorful, and genuinely satisfying — the kind of recipe you'll come back to again and again.
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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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