Oats Free Paleo Garlic-Herb Salmon with Avocado Salsa
Garlicky, herb-crusted salmon seared to a perfect flake and piled high with a bright, chunky avocado salsa — this is the kind of weeknight dinner that feels far more impressive than the effort it actually takes. The herb rub comes together in minutes, combining fresh rosemary, thyme, smoked paprika, and garlic into a fragrant crust that caramelizes beautifully in a hot skillet. Avocado oil keeps everything grain-free and clean from start to finish, with no hidden fillers or processed ingredients to second-guess. The avocado salsa is where things really sing — creamy diced avocado, juicy cherry tomatoes, red onion, cilantro, and a hit of fresh lime juice fold together into something that's equal parts cooling and vibrant against the warm, smoky fish. A touch of jalapeño is optional, but it adds a welcome kick if you're into a little heat. This recipe is naturally free of grains and cereals in every component, so there's nothing to swap or substitute — it just works as written. Serve it straight from the skillet with extra lime wedges 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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