Seed Oil Free Paleo Lemon-Dill Salmon with Avocado Salsa
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.
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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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