Bright, fresh, and deeply satisfying, this skillet salmon is the kind of weeknight dinner that feels far more impressive than the effort it requires. The lemon-dill crust builds incredible flavor right on the flesh side of the fillet, while a quick sear in avocado oil gives the skin that irresistible crispness that makes every bite worth it. The chunky avocado salsa — loaded with cherry tomatoes, red onion, lime juice, and cilantro — comes together in minutes and adds a cool, creamy contrast to the hot, flaky fish. For anyone navigating a legume-free lifestyle, this dish is a natural fit: every single ingredient is whole and clean, with zero beans, lentils, or pea-based fillers hiding anywhere in the recipe. No swaps needed, no label-reading required — just real food that happens to be exactly what you're looking for. The jalapeño is optional, so you can dial the heat up or down depending on who's at the table. 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)
