Lupin 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 like it belongs on a restaurant plate. The herb rub comes together in minutes using fresh rosemary, thyme, smoked paprika, and garlic, giving the fish a deeply savory crust that pairs beautifully with the cool, citrusy salsa on top. Avocado oil does the heavy lifting for both the sear and the salsa, keeping every component clean and whole-food from start to finish. Because the entire dish is built from fresh produce, fish, and simple seasonings, there's nothing to second-guess — no processed sauces, no flour-based coatings, no hidden legume derivatives that can sneak into pre-made spice blends or marinades. The avocado salsa is genuinely the star supporting act: cherry tomatoes, red onion, cilantro, and lime juice fold together into something so fresh and vibrant it almost steals the show. A hit of optional jalapeño adds just enough heat to keep things interesting without overwhelming the salmon. Squeeze a little extra lime over everything right before serving and you've got a dish that looks impressive, tastes incredible, and comes together with almost no fuss.
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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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