Bright, fresh, and deeply satisfying, this skillet salmon is the kind of weeknight dinner that feels far more impressive than the effort it takes. Skin-on fillets get a punchy rub of lemon zest, garlic powder, and cracked black pepper before hitting a hot pan of avocado oil, resulting in shatteringly crisp skin and perfectly flaky flesh every single time. The finishing touch of fresh dill adds a herby lift that ties the whole dish together beautifully. While the salmon cooks, a chunky avocado salsa of cherry tomatoes, red onion, jalapeño, cilantro, and fresh lime juice comes together in minutes — cool, creamy, and just acidic enough to cut through the richness of the fish. Because every ingredient here is whole and unprocessed, there's no need to scan labels for hidden grains, dairy, or additives that can sneak into store-bought sauces and marinades. It's a naturally clean, vibrant plate that works just as well for a casual family dinner as it does for entertaining guests.
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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.
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