Ginger Free Paleo Garlic-Herb Salmon with Avocado Salsa
Seared skin-on salmon fillets get a bold, aromatic crust of garlic, rosemary, thyme, and smoked paprika before hitting a hot skillet — the result is a deeply savory, beautifully flaky piece of fish that feels genuinely restaurant-worthy. The avocado salsa piled on top brings brightness and creaminess in equal measure, with cherry tomatoes, red onion, cilantro, and a squeeze of fresh lime cutting right through the richness of the fish. Every single ingredient here is clean and whole-food, making this a natural fit for paleo eating without any substitutions or workarounds required. For anyone who has to dodge ginger in their meals, this recipe is a genuine win — the herb and spice blend is so layered and satisfying that you won't miss it for a second. The technique is straightforward: press the herb mixture onto the flesh, cook undisturbed until the crust sets, flip once, and you're done. It's the kind of weeknight dinner that looks impressive enough to serve to guests but comes together with minimal fuss and a single skillet.
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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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