Legume 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 far more impressive than the effort it takes. The herb rub comes together in a single bowl, combining fresh rosemary, thyme, smoked paprika, and minced garlic into a fragrant crust that caramelizes beautifully in a hot skillet. Cooking the fillets skin-side up first locks in moisture and gives you that gorgeous, golden sear before a quick flip finishes them through. The avocado salsa — cherry tomatoes, red onion, cilantro, lime juice, and optional jalapeño — is tossed together while the salmon cooks, so everything lands on the plate at the same time with zero stress. Because every ingredient here is a whole food — fresh fish, produce, and avocado oil — there's no need to scan labels for hidden legume-derived fillers, thickeners, or soy-based sauces that so often sneak into restaurant-style dishes. The lime wedges at the end are a small touch that brightens the whole plate and ties the salsa back to the fish. Whether you're cooking for yourself or feeding a crowd, this one is genuinely hard to mess up.
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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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