Nitrate & Nitrite Free Paleo Lemon-Dill Salmon with Avocado Salsa
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.
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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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