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 marinade leans on lemon zest, garlic powder, and a generous handful of fresh dill — no warming spices, no hidden blends, just clean, vibrant flavor that lets the fish shine. For anyone navigating a sensitivity to cinnamon, the challenge is often spice blends and pre-made sauces that sneak it in unexpectedly, but every ingredient here is straightforward and easy to verify. The avocado salsa — chunky with ripe avocado, cherry tomatoes, red onion, and a hit of lime — comes together in minutes and doubles as a cooling contrast to the seared, crispy-skinned fillets. Cooking the salmon skin-side down and pressing it gently into the hot skillet gives you that satisfying crunch without any fuss. It's paleo-friendly, naturally dairy-free, and genuinely delicious — the kind of recipe you'll want on regular rotation long after you've stopped thinking about what's not in it.
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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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