Bright, fresh, and deeply satisfying, this skillet salmon is the kind of weeknight dinner that feels far more impressive than the effort it requires. The lemon-and-dill seasoning pressed into the flesh before cooking creates a fragrant crust, while the avocado oil gets the skin perfectly crisp — no oven, no fuss. On top, a chunky salsa of diced avocado, cherry tomatoes, red onion, and lime juice adds cool, creamy contrast to the hot, flaky fish. Every single ingredient here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about cross-contact from specialty nut products. The whole dish is also built on clean, whole-food ingredients — nothing processed, nothing sneaky. Serve it straight from the pan with a squeeze of lemon and you've got a plate that looks like it came from a restaurant but came together entirely in your own kitchen.
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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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