Red Meat Allergy Friendly Paleo Lemon-Dill Salmon with Avocado Salsa
Bright, citrusy, and loaded with fresh herbs, this salmon dish is the kind of weeknight dinner that feels far more impressive than the effort it takes to pull together. Every component — from the lemon-and-garlic-rubbed fillets to the chunky avocado salsa — is built entirely from whole, unprocessed ingredients, so there's no need to scan labels for hidden red meat derivatives or worry about cross-contact from processed sauces and marinades. The salmon gets seared skin-side down in avocado oil until the skin turns irresistibly crisp, then finished with a shower of fresh dill that perfumes the whole pan. Meanwhile, the salsa brings together ripe avocado, cherry tomatoes, red onion, lime juice, and cilantro into something cool and vibrant that plays beautifully against the warm, flaky fish. A touch of jalapeño is optional if you want a little heat, but the dish is absolutely satisfying without it. Serve it straight from the skillet with lemon wedges on the side and dinner is done — no substitutions, no compromises, just clean and genuinely delicious food.
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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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