Soy Free Paleo Garlic-Herb Salmon with Avocado Salsa
Garlicky, herb-crusted salmon seared to a perfect flake and piled 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, pressing all that bold flavor directly into the flesh before it ever hits the pan. Cooking the fillets skin-side up first locks in moisture and builds a gorgeous crust, so you get that restaurant-quality sear without any fuss. The avocado salsa — cherry tomatoes, red onion, cilantro, lime juice, and optional jalapeño — comes together in minutes and adds a cool, creamy contrast to the warm, smoky fish. Every single ingredient here is naturally free of soy, so there's no need to scrutinize labels or swap out anything. Avocado oil does all the heavy lifting in both the pan and the salsa, keeping the flavors clean and the whole dish feeling fresh and vibrant. Spoon that salsa on generously and squeeze a little extra lime over the top — you'll want every drop.
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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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