Avocado and Salmon Salad
A vibrant omega-3-rich salad with wild-caught salmon and creamy avocado. This pacific northwest-inspired whole30 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Avocado and Salmon Salad take to make?
Total time is about 30 minutes (15 min prep + 15 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 Avocado and Salmon Salad?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Avocado and Salmon 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 Avocado and Salmon 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 Avocado and Salmon Salad?
Pacific Northwest whole30 like this pair well with a compliant starch (roasted sweet potato, cauliflower rice, or plantains), a crisp salad dressed with olive oil and lemon, and sliced fruit. Skip grains, legumes, dairy and added sugar — none of them are Whole30-compliant. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
