Crispy-skinned salmon fillets rubbed with garlic, rosemary, thyme, and smoked paprika, then topped with a bright, chunky avocado salsa — this is the kind of weeknight dinner that looks like you tried way harder than you actually did. The herb crust builds serious flavor before the fish even hits the pan, and searing it skin-side up first means you get that gorgeous, flaky interior without overcooking. Once you flip and finish, the salmon is perfectly done at 145°F and ready to be buried under a generous spoonful of that fresh avocado, cherry tomato, and lime salsa. The whole thing comes together with whole, unprocessed ingredients — avocado oil, fresh herbs, real citrus — so it fits naturally into a clean-eating approach without any substitutions or workarounds. If you want a little heat, the optional jalapeño in the salsa adds just enough kick to balance the richness of the fish. Serve it with extra lime wedges and you've got a plate that's as vibrant to look at as it is satisfying to eat.
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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.
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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