Garlicky, herb-crusted salmon seared to a perfect flake and piled high with bright, chunky avocado salsa — this is the kind of weeknight dinner that feels far more impressive than the effort it takes. The herb rub comes together in a single bowl, blending fresh rosemary, thyme, smoked paprika, and minced garlic into a fragrant crust that locks in all the richness of the fish. Cooking the fillets skin-side up first means you get that gorgeous golden sear before flipping to finish, and pulling them at 145°F ensures they're tender and juicy every time. The avocado salsa — loaded with cherry tomatoes, red onion, cilantro, and a hit of fresh lime juice — adds a cool, creamy contrast that makes every bite feel balanced and alive. Because every ingredient here is a whole food straight from the produce section or the fish counter, there's no need to scrutinize labels for hidden grain-based fillers or additives. It's naturally free of anything derived from rye or other grains without any substitutions required — just clean, bold flavors doing all the work. Serve it with extra lime wedges and watch it disappear fast.
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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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