Electrolyte-Boosting Salmon with Avocado & Coconut Water

By AislePrompt Editorial · ·

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 drafted and published.

A nutrient-dense salmon dish that combats Whole30 headaches with potassium-rich avocado and hydrating coconut water, cooked to perfect flakiness. This Mediterranean-inspired Whole30 recipe, ready in about 22 minutes, pairs wild-caught salmon fillets, avocado, coconut water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 1, 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: 15 min Cook: 7 min Serves 1 Mediterranean cuisine 385 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 6 oz salmon fillets dry with paper towels and season with 1/4 tsp sea salt. Heat 1 tsp avocado oil in a 12-inch non-stick skillet over medium-high heat until shimmering.
  2. Step 2: Place salmon skin-side down in the skillet and cook for 4 minutes without moving; flip and cook for 3 more minutes until the internal temperature reaches 125°F and the flesh is opaque.
  3. Step 3: While salmon cooks, dice 1/2 medium avocado and toss with 1 tbsp fresh lemon juice to prevent browning. Stir 1/4 cup coconut water into the skillet after removing salmon to deglaze, simmering for 1 minute until slightly reduced.
  4. Step 4: Plate salmon, drizzle with coconut water pan sauce, top with diced avocado, and sprinkle with 1 tbsp fresh dill.

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