Avocado & Herb Seafood Salad
A nutrient-dense, skin-friendly salad with wild-caught salmon and healthy fats to support skin healing during Whole30 transitions. This Whole30 recipe, ready in about 17 minutes, pairs wild-caught salmon fillet, avocado, kale for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 1, 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
- 6 oz, skin-on wild-caught salmon fillet
- 1 medium (about 5 oz), sliced avocado
- 2 cups, stemmed and finely chopped kale
- 1/2, juiced lemon
- 1 tbsp extra-virgin olive oil
- 2 tbsp, chopped fresh parsley
The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat salmon dry with paper towels, then season both sides with a pinch of sea salt. Heat 1 tbsp extra-virgin olive oil in a non-stick skillet over medium-high heat until shimmering.
- Step 2: Add salmon skin-side down and cook for 4 minutes until skin is crispy and golden, then flip and cook for 3 more minutes until opaque and flaky.
- Step 3: While salmon cooks, massage 2 cups chopped kale with 1/2 lemon juice and 1 tbsp olive oil for 2 minutes until tender and dark green.
- Step 4: Arrange kale on plates, top with sliced avocado and flaked salmon, then drizzle with remaining lemon juice and sprinkle with 2 tbsp chopped parsley.
