Gelatin Free Paleo Lemon-Dill Salmon with Avocado Salsa
Bright, fresh, and packed with good fats, this pan-seared salmon dish is the kind of weeknight dinner that feels far more impressive than the effort it requires. A zesty lemon-and-garlic rub goes onto the flesh side before the fillets hit a hot skillet, building a beautifully crisp skin while the inside stays tender and flaky. The finishing touch of fresh dill adds an herby lift that ties everything together. Piled on top is a chunky avocado salsa — creamy diced avocado, juicy cherry tomatoes, red onion, and a hit of lime juice — that doubles as both sauce and side. Every single ingredient here is naturally free of animal-derived setting agents, so there's nothing hidden to second-guess. It's a clean, vibrant plate that works just as well for a casual family dinner as it does for entertaining guests.
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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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