Herb-Rubbed Grilled Salmon with Avocado and Tomato Salad

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

Grilled salmon fillets rubbed with fresh herbs served alongside a vibrant avocado and cherry tomato salad for a refreshing Whole30 seafood dish. This whole30-inspired seafood (whole30, gluten free) ready in about 27 minutes pairs (6 oz each), skin on salmon fillets, finely chopped fresh parsley, finely chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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: 15 min Cook: 12 min Serves 4 Whole30 cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your grill or grill pan to medium-high heat (about 400°F). In a small bowl, combine 2 tbsp finely chopped parsley, 1 tbsp finely chopped dill, 1 tsp sea salt, 1/2 tsp black pepper, and 2 tbsp olive oil to make a herb rub.
  2. Step 2: Pat dry 4 salmon fillets and brush both sides with the herb rub mixture. Let rest for 5 minutes at room temperature.
  3. Step 3: Place the salmon skin-side down on the hot grill and cook for 5-6 minutes until grill marks appear and the edges start to turn opaque. Flip carefully and grill for an additional 3-4 minutes until the salmon is just cooked through and flakes easily.
  4. Step 4: While salmon cooks, prepare the salad by combining 2 diced avocados, 1 pint halved cherry tomatoes, 1/4 thinly sliced red onion, 1 minced garlic clove, 1 tbsp olive oil, and 2 tbsp lemon juice in a bowl. Toss gently and season with a pinch of sea salt.
  5. Step 5: Serve the grilled salmon fillets immediately with a generous scoop of avocado and tomato salad on the side.

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Frequently asked questions

How long does Herb-Rubbed Grilled Salmon with Avocado and Tomato Salad take to make?

Total time is about 27 minutes (15 min prep + 12 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 Herb-Rubbed Grilled Salmon with Avocado and Tomato 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 finely chopped fresh parsley from drying out.

Can I substitute ingredients in Herb-Rubbed Grilled Salmon with Avocado and Tomato 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 Herb-Rubbed Grilled Salmon with Avocado and Tomato Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Herb-Rubbed Grilled Salmon with Avocado and Tomato Salad whole30?

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

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