Mediterranean Diet Friendly Paleo Garlic-Herb Salmon with Avocado Salsa
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 involved. The garlic, rosemary, thyme, and smoked paprika rub builds a deeply savory crust on the flesh side, while the skin crisps up beautifully in the hot avocado oil skillet. Fresh cherry tomatoes, red onion, cilantro, and a squeeze of lime keep the salsa lively and light, cutting right through the richness of the fish. This dish checks every box for heart-healthy, whole-food eating — quality protein, good fats from both the salmon and avocado, and a rainbow of fresh produce with zero processed ingredients in sight. The optional jalapeño adds a gentle kick if you want it, but the salsa is just as satisfying without. Everything comes together in one pan plus one bowl, which means less cleanup and more time actually enjoying your meal. Serve it with extra lime wedges and you have a plate that looks like it came out of a coastal restaurant kitchen.
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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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