Coconut Free Paleo Lemon-Dill Salmon with Avocado Salsa
Bright, fresh, and deeply satisfying, this lemon-dill salmon is the kind of weeknight dinner that feels far more impressive than the effort it requires. The salmon fillets get a punchy rub of lemon zest, garlic powder, and cracked black pepper before hitting a hot skillet, where avocado oil helps the skin turn perfectly crisp without any need for butter or dairy. A quick flip and a few more minutes bring the fish to a juicy, flaky finish — no guesswork, just great results. The chunky avocado salsa piled on top is the real showstopper: creamy diced avocado, cherry tomatoes, red onion, lime juice, and fresh cilantro come together in minutes and add a cool, vibrant contrast to the warm, savory fish. Every single ingredient here is straightforwardly whole-food and plant- or animal-based, so there's no need to scan labels for sneaky additives or tropical oils that can be tricky to avoid. The fresh dill scattered over the salmon at the end ties the whole plate together with an herby brightness that feels almost restaurant-worthy. Serve it with lemon wedges and you've got a clean, colorful meal that genuinely delivers on flavor.
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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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