Bright, fresh, and packed with bold flavor, this skillet salmon is the kind of weeknight dinner that feels far more impressive than the effort it requires. The lemon-dill marinade is built entirely from whole, clean ingredients — zest, fresh juice, garlic powder, and a drizzle of avocado oil — so there's no need to scan labels for sneaky sweeteners or hidden additives. The avocado salsa is the real showstopper: creamy diced avocado, juicy cherry tomatoes, red onion, and a hit of lime juice come together into something that's almost too pretty to eat. Cooking the salmon skin-side down in a hot skillet gives you that irresistibly crispy skin while keeping the flesh tender and flaky all the way through. The fresh dill goes on right at the end, which preserves its bright, grassy flavor and keeps every bite tasting vibrant. Everything on the plate is naturally free of sweeteners, relying instead on citrus and herbs to do all the heavy lifting. It's a complete, satisfying meal that proves clean eating doesn't have to mean boring eating.
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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.
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