Walnut Free Paleo Garlic-Herb Salmon with Avocado Salsa
Garlicky, herb-crusted salmon seared to a perfect flake and piled high with bright, creamy avocado salsa — this is the kind of weeknight dinner that feels far more impressive than the effort it takes. The herb rub comes together in a single bowl, combining fresh rosemary, thyme, smoked paprika, and minced garlic into a fragrant paste that clings to the flesh side of each fillet beautifully. Cooking the salmon skin-side up first locks in moisture and builds a gorgeous crust before a quick flip finishes it off at a safe internal temperature of 145°F. The avocado salsa — diced avocado, cherry tomatoes, red onion, cilantro, and a hit of fresh lime juice — is folded together gently so it stays chunky and vibrant rather than turning into guacamole. Every single component here is naturally free of tree nuts, so there's no need to scan labels or worry about sneaky additions that sometimes show up in store-bought marinades or pre-made salsas. It's a clean, whole-food plate that happens to be paleo-friendly without tasting like a compromise. Squeeze a little extra lime over the top right before eating and you'll wonder why you ever ordered salmon at a restaurant.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!