Shellfish Free Paleo Garlic-Herb Salmon with Avocado Salsa
Salmon is one of those proteins that genuinely delivers on flavor without needing much fuss, and this garlic-herb version takes it somewhere special. A fragrant rub of rosemary, thyme, smoked paprika, and fresh garlic gets pressed right into the flesh before the fillets hit a hot skillet, building a beautifully seasoned crust in just minutes. The skin-side-up sear followed by a flip is a simple technique that locks in moisture and gives you that satisfying flake when you press it with a fork. While the salmon cooks, a bright avocado salsa comes together in one bowl — 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. Everything on the ingredient list is whole, unprocessed, and naturally free of shellfish, so there's no label-scanning or substitution stress involved. The optional jalapeño adds a gentle kick if you want it, and a squeeze of lime at the table ties the whole plate together. It's the kind of weeknight dinner that looks impressive but comes together with almost no effort.
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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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