Nutmeg Free Paleo Garlic-Herb Salmon with Avocado Salsa
Garlicky, herb-crusted salmon seared to a perfect flake and topped with a bright, chunky avocado salsa — this dish is the kind of weeknight dinner that feels genuinely special without requiring much effort. The herb rub comes together in a single bowl, blending fresh rosemary, thyme, smoked paprika, and garlic into a fragrant crust that clings beautifully to the flesh side of each fillet. Searing skin-side up first locks in moisture and builds a gorgeous crust before a quick flip finishes the cook through. The avocado salsa — loaded with cherry tomatoes, red onion, cilantro, and a hit of fresh lime juice — adds cool, creamy contrast to the warm, smoky fish. Every ingredient here is clean and whole, so there's no need to scan labels for hidden spice blends or pre-mixed seasonings that might sneak in unwanted additives. If you like a little heat, the optional jalapeño takes the salsa from fresh and mellow to genuinely lively. Serve it straight from the skillet with extra lime wedges and you've got a plate that looks like it came from a restaurant.
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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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