Garlic-Lime Grilled Salmon with Avocado Cucumber Salsa

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 developed and reviewed.

A vibrant grilled salmon dish topped with a refreshing avocado and cucumber salsa, perfect for a clean Whole30 dinner. This American-inspired Whole30 recipe (gluten free), ready in about 27 minutes, pairs salmon fillets, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 15 min Cook: 12 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 3 tbsp extra virgin olive oil, 4 minced garlic cloves, 3 tbsp fresh lime juice, 1 tsp sea salt, and 1/2 tsp black pepper. Set aside half the mixture for salsa.
  2. Step 2: Brush 4 salmon fillets (6 oz each) with half of the marinade and let rest at room temperature for 15 minutes.
  3. Step 3: Preheat grill or grill pan to medium-high heat. Grill salmon skin-side down for 5-6 minutes, then flip and grill for another 3-4 minutes until opaque and flaky.
  4. Step 4: In a medium bowl, mix diced 1 medium avocado, 1 diced medium cucumber, 1/4 small finely chopped red onion, 2 tbsp chopped fresh cilantro, and the reserved garlic-lime marinade. Toss gently to combine.
  5. Step 5: Plate each salmon fillet and spoon generous amounts of the avocado cucumber salsa on top. Serve immediately.