Hazelnut 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 far more impressive than the effort involved. The herb rub combines 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 avocado, juicy cherry tomatoes, red onion, cilantro, and a hit of lime juice — comes together in one bowl while the salmon cooks, making the whole process feel almost effortless. Tree nut allergies can make "healthy" recipes stressful, since so many paleo and grain-free dishes lean on nut-based oils, flours, or garnishes — but this one is built entirely around whole, straightforward ingredients with no hidden surprises. Avocado oil does all the heavy lifting here, both in the skillet and in the salsa, keeping everything rich and satisfying without any cross-contact concerns. The skin-on fillets get a gorgeous sear when you let them cook undisturbed, so resist the urge to move them around the pan. Finish with an extra squeeze of lime and dinner is done.
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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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