Mushroom Free Paleo Garlic-Herb Salmon with Avocado Salsa
Crispy-seared salmon topped with a bright, chunky avocado salsa is the kind of weeknight dinner that feels far more impressive than the effort it actually takes. The herb crust — built from fresh rosemary, thyme, smoked paprika, and plenty of garlic — presses right into the flesh before the fillets hit a hot skillet, creating a deeply savory, aromatic crust that locks in all that rich, flaky goodness. Meanwhile, the salsa comes together in one bowl with ripe avocado, cherry tomatoes, red onion, cilantro, and a generous squeeze of fresh lime juice, giving you something cool and vibrant to spoon over the top. For anyone navigating a diet that cuts out fungi entirely, this recipe is a genuinely satisfying win — every single ingredient is clean, whole, and completely free of anything to second-guess. There are no sauces, broths, or seasoning blends hiding anything unexpected, just real food cooked simply and well. The skin-on fillets get that satisfying sear from avocado oil over medium-high heat, and flipping them at just the right moment means you get a perfectly cooked center every time. Finish with an extra squeeze of lime and dinner is done.
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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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