Anti-Inflammatory Salmon & Avocado Salad
A skin-clearing salad packed with omega-3s and antioxidants to combat Whole30-related breakouts, featuring wild-caught salmon and nutrient-dense greens. This mediterranean-inspired whole30 ready in about 17 minutes pairs skin removed wild-caught salmon fillet, medium, pitted and diced avocado, mixed greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 oz, skin removed wild-caught salmon fillet
- 1 medium, pitted and diced avocado
- 3 cups mixed greens
- 1/2 cup, halved cherry tomatoes
- 1/2 medium, diced cucumber
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tsp, chopped fresh dill
- 1/4 tsp sea salt
Instructions
- Step 1: Pat 6 oz salmon fillet dry with paper towels, then season with 1/4 tsp sea salt; heat 1 tbsp extra-virgin olive oil in a non-stick skillet over medium-high heat and cook salmon for 3-4 minutes per side until golden and flaky.
- Step 2: While salmon cooks, combine 3 cups mixed greens, 1/2 cup halved cherry tomatoes, and 1/2 diced cucumber in a large bowl; toss with 1 tbsp lemon juice and 1 tsp chopped dill.
- Step 3: Slice cooked salmon into 1-inch pieces, arrange over salad, and top with 1 diced avocado; drizzle with remaining 1 tbsp olive oil and 1/4 tsp sea salt, then toss gently to combine.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Anti-Inflammatory Salmon & Avocado Salad take to make?
Total time is about 17 minutes (10 min prep + 7 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Anti-Inflammatory Salmon & Avocado Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed greens from drying out.
Can I substitute ingredients in Anti-Inflammatory Salmon & Avocado Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Anti-Inflammatory Salmon & Avocado Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Anti-Inflammatory Salmon & Avocado Salad?
Mediterranean whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
My whole family loved this.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
