Sesame Free Paleo Garlic-Herb Salmon with Avocado Salsa
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 combines fresh rosemary, thyme, smoked paprika, and minced garlic pressed right into the flesh, building layers of savory, smoky flavor before the fish even hits the pan. Cooking it skin-side up first in shimmering avocado oil gives you that gorgeous golden crust, while finishing skin-side down locks in moisture and brings the salmon to a tender, flaky 145°F. The avocado salsa — diced avocado, cherry tomatoes, red onion, cilantro, and a hit of fresh lime juice — comes together in minutes and adds a cool, creamy contrast to the warm, spiced fish. For anyone navigating sesame-free eating, this recipe is naturally in the clear: every ingredient, from the avocado oil to the fresh herbs, is straightforward and easy to verify. No sauces with hidden tahini, no marinades to second-guess — just clean, whole-food ingredients that happen to taste incredible together. A squeeze of lime over the top right before serving ties everything together beautifully.
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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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