Bright, fresh, and deeply satisfying, this lemon-dill salmon is the kind of weeknight dinner that feels like it belongs in a restaurant. The entire dish is cooked in avocado oil, which has a high smoke point and a clean, neutral flavor — making it the ideal fat for getting that irresistibly crispy skin without reaching for any refined or industrial seed oils. Avoiding those oils at home is easy enough, but finding restaurant or store-bought fish dishes that skip them entirely is another story, so cooking this yourself is genuinely worth it. The avocado salsa — built from ripe avocado, cherry tomatoes, red onion, lime juice, and fresh cilantro — comes together in minutes and adds a cool, creamy contrast to the seared fillet. A quick spice rub of lemon zest, garlic powder, salt, and pepper pressed into the flesh side means every bite is layered with flavor before the pan even gets hot. Finishing with a shower of fresh dill ties the whole plate together with an herby brightness that feels light but never boring. This is clean, whole-food cooking at its most craveable.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
