Capsaicin 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 required. The marinade leans on lemon zest, lemon juice, garlic powder, and a generous handful of fresh dill — all flavor without any heat — making it a genuinely satisfying option for anyone who needs to avoid capsaicin. The avocado salsa calls for an optional jalapeño, and simply leaving it out keeps the whole dish completely free of that compound while still delivering plenty of freshness from lime juice, cherry tomatoes, cilantro, and creamy diced avocado. Cooking the fillets skin-side down in avocado oil until the skin crisps up, then finishing with a quick flip, gives you that restaurant-quality texture at home. The dill goes on right at the end so it stays vibrant and fragrant rather than wilting into the background. Everything here is whole-food and grain-free, so it fits naturally into a paleo approach without any ingredient swaps or substitutions. Pile the salsa generously over each fillet and squeeze a little extra lemon over the top — it's the kind of plate that disappears fast.
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 →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)
Can be omittedjalapeño
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!