Citrus-Grilled Salmon with Avocado and Tomato Salad
Grilled salmon marinated in fresh citrus juice served alongside a vibrant avocado and tomato salad, perfect for a Whole30-friendly dinner. This American-inspired Whole30 recipe, ready in about 20 minutes, pairs salmon fillets, orange juice, 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.
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 1/4 cup fresh orange juice
- 2 tbsp fresh lime juice
- 2 cloves, minced garlic cloves
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium, diced ripe avocado
- 1 cup halved cherry tomatoes
- 1/4 small, thinly sliced red onion
- 2 tbsp chopped cilantro leaves
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a shallow dish, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lime juice, 2 minced garlic cloves, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Add 4 salmon fillets and marinate for 20 minutes in the refrigerator.
- Step 2: Preheat grill or grill pan to medium-high heat. Remove salmon from marinade, discard marinade, and brush the grill grates with 1 tbsp olive oil.
- Step 3: Grill salmon for 4-5 minutes per side, until the flesh flakes easily with a fork and internal temperature reaches 145°F.
- Step 4: While salmon grills, combine 1 diced ripe avocado, 1 cup halved cherry tomatoes, 1/4 thinly sliced red onion, 2 tbsp chopped cilantro, 1/2 tsp salt, and 1/4 tsp black pepper in a medium bowl. Toss gently to combine.
- Step 5: Serve grilled salmon topped with the avocado-tomato salad immediately.









