Oats Free Paleo Lemon-Dill Salmon with Avocado Salsa
Bright, citrusy, and loaded with fresh herbs, this pan-seared salmon is the kind of weeknight dinner that feels far more impressive than the effort it requires. The lemon-dill crust builds incredible flavor right on the flesh, while the crispy skin adds a satisfying texture that holds up beautifully against the cool, chunky avocado salsa on top. Every ingredient here is naturally whole and grain-free, so there's zero need to scan labels or second-guess anything hiding in a spice blend or sauce. The avocado salsa — bright with lime juice, cherry tomatoes, red onion, and cilantro — doubles as a fresh counterpoint to the warm, savory fish and practically makes the dish look restaurant-worthy on the plate. Cooking the fillets skin-side down first and pressing them gently into the skillet is the simple trick that delivers that golden, crackling finish without any fuss. Whether you're cooking for a crowd or just yourself, this one comes together with clean, real-food ingredients that never feel like a compromise.
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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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