Wheat Free Paleo Garlic-Herb Salmon with Avocado Salsa
Seared skin-on salmon fillets get a serious upgrade here, coated in a fragrant blend of fresh rosemary, thyme, smoked paprika, and garlic before hitting a hot skillet for a perfectly flaky finish. The whole thing comes together with nothing but whole, naturally grain-free ingredients — no flour, no breadcrumbs, no fillers — so it's a genuinely satisfying option for anyone navigating wheat-free eating without wanting to compromise on flavor. While the salmon sears to golden perfection, you toss together a bright avocado salsa loaded with cherry tomatoes, red onion, cilantro, and a squeeze of fresh lime juice that cuts right through the richness of the fish. A little jalapeño stirred in at the end adds a gentle kick if you're into that. The contrast between the herb-crusted, smoky salmon and the cool, creamy salsa is the kind of combination that makes a weeknight dinner feel genuinely special. Avocado oil does the heavy lifting throughout — both in the herb rub and the salsa — keeping everything cohesive and clean. This is the sort of recipe that earns a permanent spot in your rotation.
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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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