Avocado-Crusted Salmon with Cucumber Salad
Salmon fillets coated in mashed avocado and lime zest, served atop a refreshing cucumber salad. This dish provides omega-3s and hydration to support skin health during Whole30. This pacific northwest-inspired seafood ready in about 29 minutes pairs (5 oz each, skinless) salmon fillets, (ripe, mashed) avocado, (zested and juiced) lime for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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
- 2 (5 oz each, skinless) salmon fillets
- 1 (ripe, mashed) avocado
- 1/2 (zested and juiced) lime
- 1 cup (diced) cucumber
- 2 tbsp (finely sliced) red onion
- 1 tsp olive oil
- 1 tbsp (chopped) fresh cilantro
- 1/4 tsp sea salt
- pinch black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Pat salmon dry, then season with 1/8 tsp sea salt and pinch of black pepper.
- Step 2: Mix mashed avocado with 1 tsp lime juice, 1/2 tsp lime zest, and 1/8 tsp salt. Spread evenly over salmon fillets, pressing gently to adhere.
- Step 3: Place salmon on a parchment-lined baking sheet. Bake for 12-14 minutes until salmon is opaque and flakes easily.
- Step 4: While salmon cooks, toss diced cucumber, sliced red onion, 1 tsp olive oil, 1/2 tsp lime juice, 1/4 tsp salt, and chopped cilantro in a bowl. Chill for 10 minutes.
- Step 5: Serve salmon immediately over cucumber salad, drizzling with any remaining lime juice from the avocado mixture.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado-Crusted Salmon with Cucumber Salad take to make?
Total time is about 29 minutes (15 min prep + 14 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-Crusted Salmon with Cucumber 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 (ripe, mashed) avocado from drying out.
Can I substitute ingredients in Avocado-Crusted Salmon with Cucumber 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-Crusted Salmon with Cucumber 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-Crusted Salmon with Cucumber Salad?
Pacific Northwest seafood 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
- ★★★★★
Love how the Pacific Northwest come through in every bite.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
