Gut Friendly 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 it took serious effort but comes together in one skillet. The herb rub builds deep, savory flavor without anything processed or gut-disrupting, and avocado oil keeps the cook clean and high-heat friendly. Every ingredient here is whole and recognizable, which is exactly what a sensitive digestive system tends to reward you for. The avocado salsa does double duty as both a cooling contrast to the smoky fish and a source of healthy fats and fiber that support a happy gut. A squeeze of fresh lime ties everything together and lifts the whole plate. Whether you're actively healing or just eating with intention, this is the kind of nourishing, anti-inflammatory meal that never feels like a compromise.
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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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