Mustard Free Paleo Lemon-Dill Salmon with Avocado Salsa
Bright, citrusy, and loaded with fresh herbs, this salmon dish is the kind of weeknight dinner that feels far more impressive than the effort it requires. The fillets get a simple rub of lemon zest, garlic powder, and cracked black pepper before hitting a hot skillet, where the skin crisps up beautifully while the flesh stays tender and flaky. A finishing shower of fresh dill ties everything together with that classic pairing of salmon and herb that never gets old. The real showstopper is the chunky avocado salsa — ripe avocado, juicy cherry tomatoes, red onion, lime juice, and cilantro come together in a bowl that's vibrant, cooling, and just a little punchy if you add the jalapeño. Every single component here is naturally free of mustard in any form, so there's no need to scrutinize labels or swap out sauces — the flavor comes entirely from whole, clean ingredients. It's also a great reminder that eating around a condiment restriction doesn't mean sacrificing depth or excitement on the plate. Serve it straight from the pan with a squeeze of lemon and watch it disappear fast.
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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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