Honey Free Paleo Garlic-Herb Salmon with Avocado Salsa
Garlicky, herb-crusted salmon seared to a perfect flake and piled with a bright, chunky avocado salsa — this is the kind of weeknight dinner that feels far more impressive than the effort it takes. The herb rub comes together in minutes, blending fresh rosemary, thyme, smoked paprika, and garlic into a fragrant crust that caramelizes beautifully in a hot skillet. Avocado oil keeps everything rich and clean, making this a naturally whole-foods dish from start to finish. Many store-bought marinades and salsas sneak in sweeteners, so making both components from scratch here means you stay completely in control of what goes on the plate. 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 little jalapeño stirred in at the end adds just enough heat if you want it. Serve with extra lime wedges and you've got a vibrant, satisfying meal that checks every box without compromising a thing.
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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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