Low Sugar Paleo Lemon-Dill Salmon with Avocado Salsa
Bright, fresh, and genuinely satisfying, this skillet salmon is the kind of weeknight dinner that feels far more impressive than the effort it takes. Every ingredient here is completely whole and unprocessed — no sneaky sweeteners, no sugary marinades, nothing that doesn't belong on a clean plate. The lemon-and-garlic rub pressed into the flesh before searing builds real depth of flavor, while the crispy skin adds a textural contrast that makes each bite feel restaurant-worthy. That chunky avocado salsa — loaded with cherry tomatoes, red onion, lime juice, and fresh cilantro — does double duty as both a sauce and a side, bringing cool creaminess against the hot, seared fish. It's the kind of combination that proves eating without added sugar doesn't mean eating without excitement. The whole thing comes together in one skillet, which means less cleanup and more time enjoying dinner. Serve it with a squeeze of lemon and you've got a meal that's as vibrant on the plate as it is nourishing on the inside.
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 1 tsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice
- 2 tbsp fresh dill, finely chopped
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp avocado oil
For the avocado salsa
- 2 ripe avocados, pitted and diced into ½-inch pieces
- 1 cup cherry tomatoes, quartered
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced (optional)
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp fresh cilantro, chopped
- ¼ tsp salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a mixing bowl, combine the diced avocado, cherry tomatoes, red onion, jalapeño (if using), lime juice, cilantro, and 1/4 tsp salt. Toss gently until just combined, keeping the avocado pieces intact. Set aside.
- 2
Pat the salmon fillets dry with paper towels. In a small bowl, stir together the lemon zest, garlic powder, 1/2 tsp salt, and black pepper, then press the mixture evenly onto the flesh side of each fillet. Drizzle the lemon juice over the flesh side.
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