High Fructose Corn Syrup Free Paleo Garlic-Herb Salmon with Avocado Salsa
Garlicky, herb-crusted salmon seared to a perfect flake and piled with bright, chunky avocado salsa — this is the kind of weeknight dinner that feels like a restaurant splurge without any of the effort. The herb rub comes together in a single bowl using fresh rosemary, thyme, smoked paprika, and minced garlic, so every bite of that golden crust is deeply savory and aromatic. Avoiding high fructose corn syrup can be trickier than it sounds with fish dishes, since bottled marinades, sauces, and store-bought salsas are common culprits — here, every component is built from scratch with whole, recognizable ingredients. The avocado salsa is the real showstopper: creamy diced avocado, juicy cherry tomatoes, red onion, cilantro, and a hit of fresh lime juice that cuts right through the richness of the fish. A touch of jalapeño is optional but highly recommended if you want a little heat in every bite. Cooking the salmon skin-side up first locks in moisture and gives you that satisfying flake when you press it with a fork. It's clean, colorful, and genuinely delicious — the kind of recipe you'll find yourself coming 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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