Cashew Free Paleo Lemon-Dill Salmon with Avocado Salsa
Bright, fresh, and packed with good fats, this lemon-dill salmon is the kind of weeknight dinner that feels far more impressive than the effort it takes to pull together. The salmon fillets get a simple rub of lemon zest, garlic powder, and cracked pepper before hitting a hot skillet, where the skin crisps up beautifully while the flesh stays tender and flaky. A generous shower of fresh dill right at the end adds an herby lift that pairs perfectly with the richness of the fish. The real showstopper is the avocado salsa — chunky, lime-bright, and loaded with cherry tomatoes, red onion, and cilantro — spooned generously underneath each fillet. Every component is built entirely from whole, unprocessed ingredients, so there's no need to scan labels or second-guess what's hiding in a sauce or marinade. Avocado oil handles the high heat like a champ, giving you that gorgeous sear without any compromise. This is the kind of clean, vibrant plate that makes eating well feel genuinely exciting rather than like a sacrifice.
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)
- 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!