Pecan 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 requires. The herb rub comes together in minutes, blending fresh rosemary, thyme, smoked paprika, and minced garlic into a fragrant crust that locks in all the richness of the fish. Avocado oil keeps everything grain-free and paleo-compliant without sacrificing the high-heat sear that gives the salmon its gorgeous crust. The salsa is where things really sing — creamy diced avocado, juicy cherry tomatoes, red onion, cilantro, and a hit of fresh lime juice folded together into something that's almost too pretty to spoon over anything. A touch of jalapeño is optional, but it adds just enough heat to balance the cool, buttery avocado. Because every component here is built from whole, unprocessed ingredients, there's no need to scan labels or worry about hidden additives sneaking into your meal. Squeeze a little extra lime over the top before serving and you've got a plate that looks like it came out of a restaurant kitchen.
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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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