Turkey Free Paleo Lemon-Dill Salmon with Avocado Salsa
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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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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