Beef Free Paleo Lemon-Dill Salmon with Avocado Salsa
Bright, citrusy, and loaded with fresh flavors, this salmon dish is the kind of weeknight dinner that feels far more impressive than the effort required. The fillets get a punchy rub of lemon zest, garlic powder, and cracked black pepper before hitting a hot skillet, where the skin crisps up beautifully while the flesh stays tender and flaky. A finishing shower of fresh dill ties everything together with an herby, aromatic note 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 component here is clean and whole-food based, so there's no need to scan labels or second-guess anything on the plate. It's naturally free of any red meat while still delivering serious protein and satisfying healthy fats in every bite. Whether you're feeding a crowd or just treating yourself, this one is worth keeping on regular rotation.
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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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