Citrus-Marinated Salmon with Avocado and Fennel Salad

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Fresh salmon fillets marinated in bright citrus and herbs, pan-seared and served with a crisp avocado and fennel salad for a refreshing Whole30 seafood dish. This Mediterranean-inspired Whole30 recipe, ready in about 35 minutes, pairs salmon fillets, orange juice, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 freshly squeezed orange juice
• 2 tbsp freshly squeezed lemon juice
• 3 tbsp, divided olive oil
• 2 minced garlic cloves
• 2 tbsp chopped fresh dill
• 1 medium, thinly sliced fennel bulb
• 1 medium, diced ripe avocado
• 1/4 small, thinly sliced red onion
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper

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Instructions

1. Step 1: In a shallow dish, whisk together 1/4 cup orange juice, 2 tbsp lemon juice, 1 tbsp olive oil, 2 minced garlic cloves, 1 tbsp chopped fresh dill, 1/2 tsp sea salt, and 1/4 tsp black pepper. Add 4 salmon fillets and marinate for 20 minutes in the refrigerator.
2. Step 2: While salmon marinates, combine 1 thinly sliced fennel bulb, 1 diced ripe avocado, 1/4 thinly sliced red onion, 1/2 tsp sea salt, 1/4 tsp black pepper, 2 tbsp olive oil, and 1 tbsp chopped dill in a bowl. Toss gently and refrigerate.
3. Step 3: Heat a large nonstick skillet over medium-high heat. Remove salmon from marinade, pat dry lightly, and sear skin-side down with 1 tbsp olive oil for 4-5 minutes until crispy and golden.
4. Step 4: Flip salmon carefully and cook for another 3-4 minutes until cooked through but moist. Serve each fillet topped with a generous scoop of the avocado and fennel salad.