Walnut Free Paleo Lemon-Dill Salmon with Avocado Salsa
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.
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!