Bright, citrusy, and loaded with fresh flavors, this skillet salmon is the kind of weeknight dinner that feels far more impressive than the effort it takes. The lemon-dill seasoning pressed into the flesh before cooking creates a fragrant crust, while searing the fillets skin-side down in avocado oil delivers that irresistible crispy skin. The chunky avocado salsa — built from ripe avocados, cherry tomatoes, red onion, lime juice, and cilantro — is tossed together while the salmon cooks, so everything lands on the table at the same time. Because the entire dish is built around whole, unprocessed ingredients, it fits naturally into a paleo approach without any substitutions or workarounds. There's no poultry in sight, which makes it a clean, confident choice for anyone navigating a turkey-free table — whether by allergy, preference, or dietary design. Serve it straight from the pan with a squeeze of lemon and let the salsa do the heavy lifting on color and freshness.
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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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