Pork Free Paleo Lemon-Dill Salmon with Avocado Salsa
Bright, fresh, and packed with good fats, this salmon dish is the kind of weeknight dinner that feels far more impressive than the effort it requires. The fillets get a punchy rub of lemon zest, garlic powder, and cracked black pepper before hitting a hot skillet, where the skin crisps up beautifully while the flesh stays tender and flaky. A finishing shower of fresh dill ties the whole thing together with an herby, citrusy lift. The real showstopper is the chunky avocado salsa — creamy diced avocado, juicy cherry tomatoes, red onion, and a hit of lime juice that cuts right through the richness of the fish. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-reading required and no substitutions to stress over. It's also fully paleo-friendly, relying on whole foods and avocado oil rather than anything processed. Serve it straight from the pan with a few extra lemon wedges and watch it disappear fast.
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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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