Grilled Lemon-Dill Salmon with Cucumber and Avocado Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled salmon paired with a refreshing cucumber and avocado salad tossed in a lemon-dill dressing, perfect for a light Whole30 dinner. This mediterranean-inspired seafood (whole30, gluten free) ready in about 20 minutes pairs tablespoons olive oil, tablespoons, chopped fresh dill, medium, diced avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Cook: 10 min Serves 2 Mediterranean cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 2 tablespoons lemon juice, 1 tablespoon olive oil, and 1 tablespoon chopped fresh dill. Set aside.
  2. Step 2: Brush 2 salmon fillets (6 oz each) with 1 tablespoon olive oil and season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Preheat grill or grill pan to medium-high heat.
  3. Step 3: Grill salmon fillets for 4-5 minutes per side until cooked through and slightly charred on the edges.
  4. Step 4: In a mixing bowl, combine 1 diced cucumber and 1 diced avocado. Drizzle with the lemon-dill dressing prepared earlier and toss gently to coat.
  5. Step 5: Serve grilled salmon alongside the cucumber and avocado salad garnished with remaining 1 tablespoon chopped dill.

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Frequently asked questions

How long does Grilled Lemon-Dill Salmon with Cucumber and Avocado Salad 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 Grilled Lemon-Dill Salmon with Cucumber and Avocado Salad?

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 tablespoons olive oil from drying out.

Can I substitute ingredients in Grilled Lemon-Dill Salmon with Cucumber and Avocado Salad?

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 Grilled Lemon-Dill Salmon with Cucumber and Avocado Salad 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 Grilled Lemon-Dill Salmon with Cucumber and Avocado Salad whole30?

Yes — this recipe is tagged whole30, gluten free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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