Cucumber-Avocado Seafood Medley
A refreshing, anti-inflammatory seafood bowl that reduces skin breakouts with omega-3s and cooling vegetables. This mediterranean-inspired salads (whole30, anti-inflammatory) ready in about 20 minutes pairs (8 oz) fillet wild-caught salmon, diced avocado, peeled and diced cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 420 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
- 1 (8 oz) fillet wild-caught salmon
- 1, diced avocado
- 1, peeled and diced cucumber
- 2 tbsp, chopped fresh dill
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Pat salmon dry with paper towels. Season both sides with 1/8 tsp sea salt and 1/8 tsp black pepper. Heat olive oil in a non-stick skillet over medium-high until shimmering.
- Step 2: Sear salmon for 4-5 minutes per side until golden and internal temperature reaches 125°F, then transfer to a plate and let rest.
- Step 3: In a bowl, combine diced cucumber, avocado, dill, lemon juice, remaining 1/4 tsp sea salt, and 1/8 tsp black pepper. Toss gently until evenly coated.
- Step 4: Slice rested salmon into 1-inch pieces, arrange over cucumber mixture, and drizzle with any pan juices.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cucumber-Avocado Seafood Medley take to make?
Total time is about 20 minutes (10 min prep + 10 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 Cucumber-Avocado Seafood Medley?
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 diced avocado from drying out.
Can I substitute ingredients in Cucumber-Avocado Seafood Medley?
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 Cucumber-Avocado Seafood Medley for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Cucumber-Avocado Seafood Medley whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
