Red Meat Allergy Friendly Paleo Garlic-Herb Salmon with Avocado Salsa

Total time25 min

Prep time15 min

Cook time10 min

Red Meat Allergy Friendly Paleo Garlic-Herb Salmon with Avocado Salsa

Salmon is the star here — rich, flaky fillets coated in a fragrant blend of garlic, rosemary, thyme, and smoked paprika, then seared in avocado oil until the skin is crisp and the flesh pulls apart effortlessly. The whole dish is built entirely around fish, fresh produce, and wholesome fats, making it a naturally safe and satisfying choice for anyone navigating a red meat allergy. No beef, no pork, no lamb — just clean, straightforward ingredients that deliver serious flavor without any compromise. The avocado salsa is the kind of topping that makes a good dish genuinely great: creamy diced avocado, juicy cherry tomatoes, bright lime juice, and a hit of cilantro all folded together and spooned generously over each fillet. A little jalapeño is optional, but it adds a welcome kick if you're into it. The sear technique — starting skin-side up, then flipping — gives you that perfectly cooked, flaky interior without overcooking the edges. It's the kind of weeknight dinner that looks impressive enough for company but comes together with minimal fuss.

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Ingredients

4 servings

For the salmon

4 salmon fillets (6 oz each), skin-on
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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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