Macadamia Free Paleo Garlic-Herb Salmon with Avocado Salsa
Herb-crusted salmon seared to a perfect flake and topped 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 of fresh rosemary, thyme, smoked paprika, and garlic gets pressed right into the flesh before the fillets hit a hot skillet, building a deeply savory crust in just minutes. Avocado oil does the heavy lifting throughout, keeping everything rich and clean without any nut-based oils that can sneak into similar recipes. The salsa comes together while the salmon cooks — diced avocado, cherry tomatoes, red onion, cilantro, and a squeeze of fresh lime folded together into something that's almost too pretty to spoon over anything. A touch of jalapeño is optional, but it adds a welcome kick that plays beautifully against the smoky, garlicky fish. Everything here is whole-food and straightforward, which is exactly what makes it such a reliable go-to when you want something that looks like a restaurant plate but comes together in one pan.
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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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