Cilantro-Lime Grilled Salmon with Avocado Tomato Salad

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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.

Tender salmon fillets marinated in fresh cilantro and lime, grilled to flaky perfection and served with a refreshing Whole30-friendly avocado tomato salad. This Mediterranean-inspired seafood recipe (whole30, gluten free), ready in about 22 minutes, pairs salmon fillets, fresh cilantro, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

Prep: 10 min Cook: 12 min Serves 4 Mediterranean cuisine 420 cal/serving

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Ingredients

4 pieces (6 oz each) salmon fillets
1/4 cup chopped fresh cilantro
3 tbsp fresh lime juice
2 minced garlic cloves
2 tbsp olive oil
2 medium, diced avocado
1 pint halved cherry tomatoes
1/4 small, thinly sliced red onion
1 tsp sea salt
1/2 tsp black pepper

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Instructions

Step 1: In a small bowl, whisk together 1/4 cup chopped fresh cilantro, 3 tbsp fresh lime juice, 2 minced garlic cloves, 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper to create marinade.
Step 2: Place 4 salmon fillets (6 oz each) in a shallow dish and pour marinade over, turning to coat well. Cover and refrigerate for 20 minutes.
Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Oil the grates lightly.
Step 4: Grill salmon fillets skin side down for 5-6 minutes until grill marks form and fish releases easily from grates. Flip and cook for an additional 3-4 minutes until cooked through and flaky.
Step 5: Meanwhile, in a medium bowl, combine 2 diced avocados, 1 pint halved cherry tomatoes, 1/4 thinly sliced red onion, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss gently to mix.
Step 6: Plate salmon alongside a generous scoop of avocado tomato salad and garnish with extra cilantro if desired.