Lactose Free Paleo Lemon-Dill Salmon with Avocado Salsa
Bright, herbaceous, and loaded with good fats, this salmon dish is the kind of weeknight dinner that feels far more impressive than the effort it requires. The flesh side gets pressed with lemon zest, garlic powder, and cracked pepper before hitting a hot skillet, building a deeply savory crust while the skin crisps up beautifully underneath. A quick flip and a few more minutes is all it takes to bring the fillets to a perfect 145°F — no guesswork, no fuss. The avocado salsa piled on top is the real showstopper: creamy diced avocado, juicy cherry tomatoes, red onion, and a hit of lime juice that cuts right through the richness of the fish. Fresh dill scattered over the finished fillets ties everything together with a clean, bright finish. Every single ingredient here is naturally free of dairy, so there's nothing to swap, substitute, or second-guess — just whole, real food that happens to taste incredible. It's the kind of plate that makes eating well feel genuinely exciting rather than like a compromise.
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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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