Avocado and Salmon Salad
A vibrant omega-3-rich salad with wild-caught salmon and creamy avocado. This Pacific Northwest-inspired Whole30 recipe, ready in about 30 minutes, pairs salmon fillets, avocado oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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
- 2 (6 ounces each), skin-on salmon fillets
- 1 tablespoon avocado oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1 cup (kale, spinach, arugula) mixed greens
- 1, diced avocado
- 1/4 cup, halved cherry tomatoes
- 1/4 cup, finely diced red onion
- 1/4 cup, chopped fresh cilantro
- 2 tablespoons lime juice
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Rub salmon with 1 tablespoon avocado oil, smoked paprika, garlic powder, salt, and pepper.
- Step 2: Bake salmon for 12-15 minutes until opaque and flakes easily with a fork.
- Step 3: Whisk lime juice, 1 tablespoon avocado oil, and a pinch of salt for dressing.
- Step 4: In a large bowl, combine mixed greens, cherry tomatoes, red onion, and cilantro. Toss with half the dressing.
- Step 5: Flake cooked salmon over greens, add avocado, and drizzle with remaining dressing. Toss gently and serve immediately.
