Soy Free Paleo Lemon-Dill Salmon with Avocado Salsa
Bright, fresh, and packed with bold flavor, this lemon-dill salmon is the kind of weeknight dinner that feels far more impressive than the effort it takes to pull together. The salmon 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 everything together with that classic herbaceous note that pairs so naturally with fish. The real showstopper, though, 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 salmon. Every single ingredient here is naturally free of soy, so there's no label-scanning or ingredient-swapping required — just clean, whole foods doing exactly what they're supposed to do. Avocado oil handles the searing without any fuss, and the whole dish comes together in one skillet, which means less cleanup and more time enjoying dinner. Serve it straight from the pan with a squeeze of lemon and you've got a plate that looks like something from a restaurant menu.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!