Yeast 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 lemon-dill seasoning pressed into each fillet builds real depth of flavor, and the crispy skin that develops in the hot avocado oil skillet is genuinely satisfying. Avoiding yeast is effortless here because every single ingredient is whole and unprocessed — no marinades, no condiments, no fermented anything hiding in the pantry. The avocado salsa is where things get really exciting: creamy diced avocado, juicy cherry tomatoes, a hit of lime, and a little jalapeño heat come together into something that doubles as a sauce and a side all at once. Cooking the salmon skin-side down first and pressing it flat for those first crucial seconds means you get that golden, crackling skin without any fuss. Everything is tossed, seasoned, and seared with ingredients you can read at a glance, so there's no label-checking stress involved. It's a clean, vibrant plate that genuinely doesn't feel like it's missing a thing.
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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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