Grilled Lemon-Tarragon Salmon with Avocado and Cucumber Salad

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Lightly grilled salmon seasoned with fresh lemon and tarragon served alongside a creamy avocado and crisp cucumber salad for a bright Whole30 dish. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 27 minutes, pairs salmon fillets, lemon juice, fresh tarragon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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
• 3 tbsp, freshly squeezed lemon juice
• 2 tbsp, chopped fresh tarragon
• 1, minced garlic clove
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 2 tbsp avocado oil
• 1 large, diced ripe avocado
• 1 medium, diced english cucumber
• 1/4 cup, finely chopped red onion
• 1 tbsp, chopped fresh dill
• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar

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Instructions

1. Step 1: Preheat grill or grill pan to medium-high heat. In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp chopped fresh tarragon, 1 minced garlic clove, 1 1/2 tsp sea salt, 1 tsp black pepper, and 2 tbsp avocado oil.
2. Step 2: Brush 4 salmon fillets evenly on both sides with half of the lemon-tarragon mixture. Reserve the remaining marinade.
3. Step 3: Grill the salmon fillets skin side down for 5-6 minutes, then flip and grill for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
4. Step 4: In a medium bowl, combine 1 large diced ripe avocado, 1 medium diced English cucumber, 1/4 cup finely chopped red onion, 1 tbsp chopped fresh dill, 2 tbsp extra virgin olive oil, 1 tbsp apple cider vinegar, and the reserved lemon-tarragon marinade. Toss gently to combine.
5. Step 5: Serve the grilled salmon warm alongside the avocado-cucumber salad for a refreshing, balanced meal.