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. Every ingredient here is exactly what it says it is — no sweetened marinades, no bottled sauces, no condiments hiding unwanted additives. That matters more than people realize, because so many store-bought glazes and dressings quietly sneak in corn syrup derivatives that have no business being near a piece of beautiful fish. Here, lemon zest, garlic powder, and a hit of fresh dill do all the heavy lifting on flavor, while avocado oil gets the skin perfectly crisp in the pan. The avocado salsa on top — chunky with cherry tomatoes, red onion, jalapeño, and lime juice — adds a cool, creamy contrast that makes every bite feel complete. It's a genuinely clean plate of food that doesn't taste like a compromise, just a really good meal.
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)
