Bright, fresh, and deeply satisfying, this skillet salmon is the kind of weeknight dinner that feels far more special than the effort it requires. Every ingredient here is naturally free of added nitrates and nitrites — no cured meats, no processed seasonings, no packaged shortcuts that sneak in preservatives you'd rather avoid. The salmon gets a punchy rub of lemon zest, garlic powder, and cracked black pepper before hitting a hot pan of avocado oil, building a gloriously crisp skin while the flesh stays silky and tender inside. Fresh dill goes on right at the end, keeping its herby brightness alive rather than cooking it into oblivion. The avocado salsa — chunky with ripe avocado, cherry tomatoes, red onion, and a hit of lime — pulls double duty as both a sauce and a side, adding cool creaminess against the warm, seared fish. It's a clean, colorful plate that proves eating without processed additives doesn't mean sacrificing any of the good stuff.
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)
