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 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 4 450 cal/serving
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Ingredients

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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.

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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