Paleo Lemon-Dill Salmon with Avocado Salsa
Bright, fresh, and deeply satisfying, this dish brings together crispy-skinned salmon and a vibrant avocado salsa that practically steals the show. The fillets get a simple rub of lemon zest, garlic powder, salt, and pepper before hitting a hot skillet with avocado oil — the result is golden, crackling skin and perfectly flaky flesh every single time. A quick flip and a thermometer check are all it takes to nail the cook, making this approachable even on a busy weeknight. The avocado salsa — chunky with diced tomatoes, red onion, fresh cilantro, and a squeeze of lime — comes together in minutes and adds a cool, creamy contrast to the warm, savory fish. Every ingredient here is whole and unprocessed, so there's no need to scrutinize labels or swap anything out to keep things clean. Fresh dill scattered over the top at the end adds a herby brightness that ties the lemon notes together beautifully. Serves four, and honestly, it looks impressive enough to put in front of guests without a second thought.
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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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