Gelatin Free Paleo Garlic-Herb Salmon with Avocado Salsa
Seared salmon fillets crusted in garlic, rosemary, thyme, and smoked paprika, then topped with a bright avocado and cherry tomato salsa — this is the kind of weeknight dinner that looks like you tried way harder than you actually did. The herb rub builds serious depth of flavor, and the fresh lime juice in the salsa cuts right through the richness of the fish in the best possible way. Everything here is whole-food and straightforward, so there are no hidden additives or thickeners to second-guess — just clean, real ingredients from start to finish. Cooking the salmon skin-side up first is a small technique trick that makes a big difference, giving you that perfectly opaque, flaky result without overcooking. The avocado salsa comes together while the fish is in the pan, which means the whole thing moves quickly and lands on the table still warm and vibrant. A squeeze of lime over the top right before serving ties every element together and makes the flavors pop even more.
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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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