Xanthan Gum Free Paleo Garlic-Herb Salmon with Avocado Salsa
Garlicky, herb-crusted salmon seared to a perfect flake and piled high with bright, chunky avocado salsa — this is the kind of weeknight dinner that feels like it came from a restaurant kitchen. The herb rub combines fresh rosemary, thyme, smoked paprika, and minced garlic pressed right into the flesh, so every bite is deeply savory before the salsa even enters the picture. That salsa — creamy diced avocado, juicy cherry tomatoes, red onion, cilantro, and a hit of fresh lime juice — comes together in one bowl while the fish cooks, making the whole process surprisingly low-effort. Because every single ingredient here is a whole food, there's no need to scan labels for hidden stabilizers or thickeners that can sneak into spice blends and sauces. Avocado oil does the heavy lifting for both the sear and the salsa, giving you a clean, high-heat cook and a rich finish without any additives. The optional jalapeño adds a gentle kick if you want it, and a squeeze of lime at the table ties everything together. It's the kind of clean, vibrant plate that proves eating without processed ingredients never has to mean eating without flavor.
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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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