Bright, fresh, and packed with good fats, this skillet salmon is the kind of weeknight dinner that feels far more impressive than the effort required. Skin-on fillets get a zesty rub of lemon, garlic, and black pepper before hitting a hot pan with avocado oil, resulting in crackling crispy skin and perfectly flaky flesh every single time. The finishing touch of fresh dill adds a fragrant, herby lift that pairs beautifully with the richness of the fish. Meanwhile, the chunky avocado salsa — loaded with cherry tomatoes, red onion, lime juice, and cilantro — brings a cool, vibrant contrast that makes every bite feel alive. Everything here is whole-food and naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about what's hiding in a sauce or marinade. It's a clean, confident plate that works just as well for a casual family dinner as it does for impressing guests.
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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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