Headache-Relief Avocado & Salmon Bowl
A magnesium-rich, electrolyte-packed meal to combat Whole30 headaches with tender salmon and creamy avocado. This Mediterranean-inspired Whole30 recipe, ready in about 29 minutes, pairs salmon fillets, avocado, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 6 oz salmon fillets
- 1/2 avocado
- 1 tbsp olive oil
- 1/2 lemon
- 1/4 tsp sea salt
- 1 tbsp fresh dill
- 2 cups kale
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat salmon dry, brush with 1/2 tbsp olive oil, and season with 1/8 tsp sea salt. Bake for 12-14 minutes until flaky and opaque at the thickest point.
- Step 2: While salmon cooks, thinly slice avocado and squeeze 1 tsp lemon juice over it to prevent browning. Place kale in a large bowl and drizzle with remaining 1/2 tbsp olive oil and 1/4 tsp sea salt; massage with hands for 2 minutes until tender.
- Step 3: Assemble bowls: arrange kale base, top with baked salmon, and arrange avocado slices. Finish with lemon zest, chopped dill, and a final pinch of sea salt.
