Brazil Nut Free Paleo Lemon-Dill Salmon with Avocado Salsa
Bright, citrusy, and loaded with fresh herbs, this skillet salmon is the kind of weeknight dinner that feels far more impressive than the effort involved. The flesh side gets a punchy rub of lemon zest, garlic powder, and cracked pepper before hitting a hot pan of avocado oil, building a beautifully seared crust while the skin crisps up underneath. A finishing shower of fresh dill ties the whole thing together with that unmistakable garden-fresh aroma. The real showstopper is the chunky avocado salsa — ripe avocado, juicy cherry tomatoes, red onion, lime juice, and cilantro come together in minutes and practically melt into the warm fish as you eat. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution gymnastics required. It's a clean, whole-foods plate that happens to be paleo-friendly too, making it easy to serve to a crowd with mixed dietary needs without anyone feeling like they got the "safe" version. Squeeze a little extra lemon over the top and dig in while everything is still warm.
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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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