Seed Oil Free Paleo Garlic-Herb Salmon with Avocado Salsa
Garlic, rosemary, thyme, and smoked paprika pressed straight onto the flesh of skin-on salmon fillets — this is weeknight cooking at its most satisfying. Avocado oil does all the heavy lifting here, both in the marinade rub and in the skillet, giving you a beautifully seared crust without a drop of canola, vegetable, or any other refined seed oil in sight. The bright avocado salsa — built from ripe avocados, cherry tomatoes, red onion, cilantro, and fresh lime juice — comes together while the salmon sears, so the whole meal lands on the table fast. Cooking the fillets skin-side up first lets the flesh develop a gorgeous crust before a quick flip finishes them to a perfect, flaky 145°F. That combination of smoky, herb-crusted fish and cool, citrusy salsa is genuinely hard to beat. It's the kind of clean, whole-food meal that feels indulgent without any of the ingredients you're trying to avoid.
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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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