Bright, herbaceous, and loaded with fresh flavor, this skillet salmon is the kind of weeknight dinner that feels far more impressive than the effort required. The lemon-and-dill seasoning pressed into the flesh before cooking creates a fragrant crust, while the high-heat sear locks in moisture and delivers genuinely crispy skin — the kind that actually makes you want to eat it. Piled on top of a chunky avocado salsa with cherry tomatoes, red onion, lime juice, and cilantro, every bite hits a satisfying balance of rich, bright, and just a little bit spicy if you leave the jalapeño in. Since the entire dish is built around salmon, fresh produce, and avocado oil, there's no need to scan labels or swap anything out to keep it completely free of poultry. It's naturally grain-free and whole-food focused, so it fits a paleo approach without any workarounds or specialty products. This one is equally at home on a casual Tuesday or a dinner party plate — just add lemon wedges and let the salsa do the talking.
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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.
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