Hydrating Lemon-Dill Salmon with Avocado Cucumber Salad
A refreshing, electrolyte-rich seafood dish that combats dehydration-related headaches and nausea during Whole30 adaptation. This Mediterranean-inspired Whole30 recipe, ready in about 30 minutes, pairs salmon fillets, lemon juice, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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
- 2 tbsp lemon juice
- 1 tbsp fresh dill
- 1/2 avocado
- 1/2 cup cucumber
- 1 tsp extra-virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 400°F. Place salmon fillets on a parchment-lined baking sheet, drizzle with 2 tbsp lemon juice, 1 tbsp chopped fresh dill, 1/2 tsp sea salt, and 1/4 tsp black pepper. Bake for 12-15 minutes until edges are golden and fish flakes easily with a fork.
- Step 2: While salmon cooks, dice 1/2 avocado and 1/2 cup cucumber into 1/4-inch cubes. Toss with 1 tsp extra-virgin olive oil and a pinch of sea salt until evenly coated.
- Step 3: Plate the salmon with the avocado-cucumber salad, garnishing with additional dill sprigs. Serve immediately to maximize hydration and nutrient absorption.
