Almond Free Paleo Lemon-Dill Salmon with Avocado Salsa
Bright, fresh, and packed with good fats, this skillet salmon is the kind of weeknight dinner that feels far more impressive than the effort it takes. The flesh side gets a quick rub of lemon zest, garlic powder, and cracked black pepper before hitting a hot pan of avocado oil, building a beautifully seasoned crust while the skin crisps up underneath. A finishing shower of fresh dill ties the whole thing together with an herby, citrusy lift that pairs perfectly with the richness of the fish. The real showstopper is the chunky avocado salsa — creamy diced avocado, juicy cherry tomatoes, red onion, and a hit of lime juice that cuts right through the salmon's natural oils. Every single ingredient in this dish is naturally free from tree nuts, so there's no label-scanning or substitution anxiety involved — just clean, whole-food cooking from start to finish. It's a genuinely satisfying plate that works equally well for a casual family dinner or when you want to put something stunning on the table for guests.
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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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