Bright, fresh, and packed with good fats, this skillet salmon is the kind of weeknight dinner that feels far more impressive than the effort it requires. Crispy skin, a zesty lemon-and-garlic crust, and a shower of fresh dill make the fish itself irresistible — and then the chunky avocado salsa with cherry tomatoes, red onion, lime juice, and cilantro takes it completely over the top. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out to keep it safe for those avoiding rye and other grains. The technique is straightforward: press the fillets skin-side down into a hot avocado-oil skillet, let the heat do its work, and flip once for a perfectly cooked interior. Using an instant-read thermometer to hit 145°F takes all the guesswork out of timing and guarantees moist, flaky results every time. The cool, creamy salsa is assembled while the salmon cooks, so everything comes together at once with minimal cleanup. It's a genuinely satisfying plate that proves eating clean doesn't mean eating boring.
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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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