Nutmeg Free Paleo Lemon-Dill Salmon with Avocado Salsa
Bright, fresh, and packed with bold flavor, this skillet salmon is the kind of weeknight dinner that feels far more impressive than the effort it requires. Crispy skin, a lemony garlic crust, and a shower of fresh dill make each fillet genuinely crave-worthy — no complicated techniques needed. The avocado salsa brings creamy, tangy contrast with cherry tomatoes, red onion, lime juice, and cilantro, all tossed together while the salmon cooks. Every single ingredient here is clean and whole-food, so there's no need to scan labels for hidden spices or blended seasonings that might sneak in unwanted additions. Cooking the fillets skin-side down in avocado oil and pressing them flat for the first 30 seconds is the trick to getting that satisfying, restaurant-style crisp without any fuss. The whole dish comes together in one skillet, making cleanup as easy as the cooking itself. It's the kind of meal you'll want on repeat — colorful, nourishing, and completely free of anything you didn't put in it yourself.
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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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