Paleo Garlic-Herb Salmon with Avocado Salsa
Crispy-skinned salmon meets a bright, chunky avocado salsa in a dinner that feels restaurant-worthy but comes together in under 20 minutes. The herb rub — built from fresh rosemary, thyme, minced garlic, and smoked paprika — presses right into the flesh before the fillets hit a hot skillet, creating a deeply savory crust that's hard to stop eating. Every single ingredient here is whole-food and grain-free, so there's no need to audit labels or swap anything out; it just works as written. The avocado salsa is the real showstopper: creamy diced avocado, juicy cherry tomatoes, red onion, cilantro, and a squeeze of fresh lime all folded together into something that doubles as a sauce and a side. A touch of jalapeño is optional if you want a little heat, but the salsa is vibrant and satisfying either way. This recipe serves four, making it an easy weeknight option that doesn't feel like a compromise — it feels like a treat.
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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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