Bright, citrusy, and loaded with fresh herbs, this skillet salmon is the kind of weeknight dinner that feels far more impressive than the effort required. The flesh side gets a simple rub of lemon zest, garlic powder, salt, and pepper before hitting a hot pan with avocado oil, resulting in a beautifully crisp skin and tender, flaky interior. A quick flip and a few more minutes bring it to a perfect 145°F — no guesswork, no fuss. The real showstopper is the chunky avocado salsa piled right on top: creamy diced avocado, juicy cherry tomatoes, red onion, lime juice, and fresh cilantro come together in minutes while the fish cooks. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — it's just clean, whole-food cooking from start to finish. Fresh dill scattered over the finished fillets ties the lemon and lime notes together in a way that feels genuinely restaurant-worthy. Serve it straight from the pan with a squeeze of lemon and dinner is done.
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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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