Avocado & Herb Seafood Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A nutrient-dense, skin-friendly salad with wild-caught salmon and healthy fats to support skin healing during Whole30 transitions. This seafood-inspired whole30 ready in about 17 minutes pairs skin-on wild-caught salmon fillet, medium (about 5 oz), sliced avocado, stemmed and finely chopped 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 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.

★ 3.9 (13 ratings) Prep: 10 min Cook: 7 min Serves 1 Seafood cuisine 410 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Avocado & Herb Seafood Salad take to make?

Total time is about 17 minutes (10 min prep + 7 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 & Herb Seafood 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 juiced lemon from drying out.

Can I substitute ingredients in Avocado & Herb Seafood 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 & Herb Seafood Salad for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 & Herb Seafood Salad?

Seafood whole30 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

Related recipes