Mustard Free Paleo Garlic-Herb Salmon with Avocado Salsa
Bright, herbaceous, and loaded with good fats, this garlic-herb salmon with avocado salsa is the kind of weeknight dinner that feels far more impressive than the effort it requires. A 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 that pairs beautifully with the cool, citrusy salsa on top. The avocado salsa — diced tomatoes, red onion, cilantro, lime juice, and optional jalapeño — comes together in one bowl while the salmon cooks, so everything lands on the plate at the same time without any scrambling. For anyone navigating a mustard-free kitchen, this recipe is a genuine win because every single component is built from whole, unprocessed ingredients with zero condiments or sauces that typically sneak mustard in. Salmon fillets, avocado oil, fresh herbs, and ripe produce are all you need — no label-reading required. The skin-on fillets get seared undisturbed until the flesh turns opaque, then flipped for a final few minutes until they hit 145°F and flake perfectly at the press of a fork. Serve with an extra squeeze of lime and you have a clean, vibrant plate that genuinely does not feel like it's missing a thing.
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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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