Avocado-Crusted Salmon with Cucumber Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 29 minutes, pairs salmon fillets, avocado, 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.

Prep: 15 min Cook: 14 min Serves 2 Pacific Northwest cuisine 310 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Place salmon on a parchment-lined baking sheet. Bake for 12-14 minutes until salmon is opaque and flakes easily.
  4. 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.
  5. Step 5: Serve salmon immediately over cucumber salad, drizzling with any remaining lime juice from the avocado mixture.

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