Emulsifier Free Paleo Lemon-Dill Salmon with Avocado Salsa
Bright, fresh, and deeply satisfying, this skillet salmon is the kind of weeknight dinner that feels far more impressive than the effort it requires. Every ingredient here is completely whole-food and naturally free from synthetic emulsifiers — no processed sauces, no store-bought marinades, no hidden additives to second-guess. The salmon gets a simple rub of lemon zest, garlic powder, and cracked pepper before hitting a hot pan with avocado oil, building a gloriously crisp skin while the flesh stays tender and flaky inside. Fresh dill goes on right at the finish, keeping its herby brightness fully intact. The avocado salsa — chunky with ripe avocado, cherry tomatoes, red onion, and a hit of lime — comes together in minutes and doubles as both sauce and side. It's the kind of clean, vibrant plate that proves you don't need emulsified dressings or creamy bottled condiments to get incredible flavor. Serve it straight from the pan with a squeeze of lemon and dinner is done.
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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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