Bright, citrusy, and loaded with fresh herbs, this skillet salmon is the kind of weeknight dinner that feels like a restaurant splurge without any of the fuss. Every ingredient here is whole and unprocessed — think skin-on salmon fillets, ripe avocados, cherry tomatoes, and a handful of fresh dill — so you can feel completely confident there are no synthetic preservatives hiding anywhere on the list. That matters more than people realize, since BHA and BHT show up in everything from packaged seasonings to bottled sauces, making a from-scratch approach like this one genuinely worth the extra few minutes. The salmon gets a simple rub of lemon zest, garlic powder, and black pepper before hitting a hot skillet with avocado oil, building a beautifully crisp skin while the flesh stays tender and flaky inside. Fresh dill goes on right at the end, keeping its bright flavor intact, and the chunky avocado salsa — tossed with lime juice, cilantro, and jalapeño — adds a cool, creamy contrast that makes every bite feel complete. It's clean eating in the best possible sense: vibrant, satisfying, and built entirely from ingredients you can actually pronounce.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
