Turkey Free Paleo Garlic-Herb Salmon with Avocado Salsa
Garlic, rosemary, thyme, and smoked paprika come together in a bold herb crust that turns simple salmon fillets into something genuinely crave-worthy. The skin-on fillets get seared in avocado oil until the flesh is perfectly flaky, with that irresistible golden edge that makes pan-cooked fish so satisfying. While the salmon rests, a bright avocado salsa — loaded with cherry tomatoes, red onion, cilantro, and a hit of fresh lime juice — comes together in minutes and adds creamy, tangy contrast to every bite. The optional jalapeño is a small addition that punches up the whole dish if you're into a little heat. Every ingredient here is naturally whole and grain-free, so this fits cleanly into a paleo approach without any awkward substitutions or label-reading stress. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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