Nitrate & Nitrite Free Paleo Garlic-Herb Salmon with Avocado Salsa
Garlicky, herb-crusted salmon seared to a perfect flake and piled high with bright, chunky avocado salsa — this is the kind of weeknight dinner that feels genuinely special without requiring much effort. The herb rub comes together in one small bowl using fresh rosemary, thyme, smoked paprika, and garlic, so every bite of fish is deeply savory and aromatic. Avocado oil does the heavy lifting both in the pan and in the salsa, keeping everything clean and whole-food from start to finish. For anyone navigating nitrate and nitrite concerns, this recipe is naturally free of cured meats, processed seasonings, or packaged shortcuts that so often sneak those additives in — every ingredient here is exactly what it says it is. The avocado salsa is the real showstopper: creamy diced avocado, juicy cherry tomatoes, red onion, cilantro, and a hit of fresh lime juice fold together into something that's almost too pretty to spoon over the fish (almost). A touch of jalapeño is entirely optional, so you can dial the heat up or keep it mellow depending on who's at the table. Serve it with extra lime wedges and you've got a vibrant, satisfying plate that checks every box without compromising on flavor.
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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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