Lupin Free Paleo Lemon-Dill Salmon with Avocado Salsa
Bright, fresh, and packed with good fats, this skillet salmon is the kind of weeknight dinner that feels far more impressive than the effort involved. The flesh side gets a quick rub of lemon zest, garlic powder, and cracked black pepper before hitting a hot pan, building a beautifully seasoned crust while the skin crisps up underneath. A finishing shower of fresh dill ties everything together with that classic herb-and-citrus pairing that makes salmon sing. The chunky avocado salsa — tossed with cherry tomatoes, red onion, lime juice, and cilantro — adds a cool, creamy contrast that practically melts into every bite. Every ingredient here is whole and unprocessed, so there's no need to scan labels for hidden legume flours or fillers that can sneak into spice blends and sauces. It's naturally free from the kinds of additives that make otherwise simple fish dishes a gamble for people with specific sensitivities. Serve it straight from the pan with a squeeze of lemon and you've got a plate that looks like something from a restaurant menu.
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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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