Bright, fresh, and packed with good fats, this skillet salmon is the kind of weeknight dinner that feels far more impressive than the effort involved. The fillets get a simple rub of lemon zest, garlic powder, and black pepper before hitting a hot pan, where the skin crisps up beautifully while the flesh stays tender and flaky. A finishing shower of fresh dill adds an herby lift that pairs perfectly with the richness of the fish. The real showstopper is the chunky avocado salsa — creamy diced avocado, juicy cherry tomatoes, red onion, and a hit of lime juice come together in minutes and bring a cool, vibrant contrast to the seared salmon. Every single ingredient here is naturally free of turmeric, so there's no need to scrutinize spice blends or swap anything out — the recipe just works as written. It's also fully paleo, leaning on whole foods and avocado oil without any grains, dairy, or processed shortcuts. Serve it straight from the pan with a squeeze of lemon and you've got a plate that looks like it came from a nice restaurant.
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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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