Citric Acid Free Paleo Lemon-Dill Salmon with Avocado Salsa
Bright, fresh, and deeply satisfying, this pan-seared salmon delivers serious flavor through real, whole ingredients — no packaged sauces, no hidden additives, just clean cooking at its best. For anyone navigating a citric acid sensitivity, the challenge with fish dishes is often the sneaky preservatives and flavor enhancers hiding in store-bought marinades and seasonings, but everything here is built from scratch. Lemon zest and fresh lemon juice do the heavy lifting on brightness, while a generous handful of dill pressed right into the flesh gives each fillet an herby, aromatic crust that crisps up beautifully in avocado oil. The skin gets genuinely crispy — that satisfying crackle when you cut into it is absolutely worth the few extra minutes of patience. The avocado salsa on top is the real showstopper: creamy diced avocado, juicy cherry tomatoes, a little heat from jalapeño, and fresh lime juice all tossed together into something that feels almost too good for a weeknight. Cooking the salmon skin-side down first and pressing it flat ensures even contact with the pan, so you get consistent texture all the way through without any rubbery spots. It's the kind of meal that looks impressive on the plate but comes together with straightforward technique and ingredients you can actually trust.
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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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