Rice Free Paleo Garlic-Herb Salmon with Avocado Salsa
Rich, flaky salmon crusted in garlic, rosemary, thyme, and smoked paprika is the kind of weeknight dinner that feels far more impressive than the effort required. The herb rub gets pressed directly onto the flesh before the fillets hit a hot skillet, building a fragrant, golden crust that locks in all that moisture. While the salmon sears, a bright avocado salsa comes together in minutes — creamy diced avocado, juicy cherry tomatoes, red onion, cilantro, and a hit of fresh lime juice that cuts right through the richness of the fish. A touch of jalapeño is optional, but it adds a welcome kick if you're into a little heat. Every component here is naturally grain-free and built around whole, unprocessed ingredients, so there's no need to audit labels or swap anything out. It's a complete, satisfying plate on its own — no filler, no sides required — just bold flavor from start to finish.
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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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