Artificial Flavors Free Paleo Lemon-Dill Salmon with Avocado Salsa
Bright, clean, and genuinely satisfying, this pan-seared salmon is the kind of weeknight dinner that feels like a treat without any of the ingredient anxiety that comes with store-bought sauces or seasoning packets. Every flavor here comes from real, whole sources — fresh lemon zest, dill, lime juice, cilantro, and ripe avocado — so there's nothing synthetic hiding in the mix. The salmon gets a beautifully crisp skin from a hot avocado oil sear, while the lemon-garlic rub pressed into the flesh keeps every bite aromatic and savory. Finishing with a scatter of fresh dill right out of the pan is a small move that makes a big difference in brightness. The chunky avocado salsa — loaded with cherry tomatoes, red onion, and a hit of jalapeño if you want the heat — brings creaminess and acidity that plays perfectly against the richness of the fish. It's the kind of dish that looks impressive on the plate but comes together with straightforward technique and ingredients you can actually pronounce.
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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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