Bright, citrusy, and loaded with fresh herbs, this skillet salmon is the kind of weeknight dinner that feels far more impressive than the effort it takes to pull together. The lemon-and-dill seasoning pressed into the flesh before cooking creates a fragrant crust, while the avocado oil gets the skin irresistibly crisp in just minutes. On top, a chunky salsa of diced avocado, cherry tomatoes, red onion, and lime juice adds cool, creamy contrast to the hot, flaky fish — it's a combination that genuinely sings. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required. The whole dish is built around whole, unprocessed foods — fresh produce, quality fish, and simple seasonings — which means it's as clean and straightforward as cooking gets. Serve it straight from the pan with a squeeze of lemon and dinner is done.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
