Lemon-Cucumber Salmon with Herb Salsa

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A skin-healthy salmon dish featuring anti-inflammatory omega-3s and hydrating vegetables to support clear skin during Whole30. This American-inspired Whole30 recipe, ready in about 30 minutes, pairs salmon fillets, cucumber, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.

Prep: 15 min Cook: 15 min Serves 2 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 200°C (400°F). Place 12 oz salmon fillets on a lined baking sheet, season with 1/4 teaspoon salt, and drizzle with 1 tablespoon olive oil.
  2. Step 2: Bake for 12-15 minutes until salmon is opaque and flakes easily with a fork, checking at 12 minutes.
  3. Step 3: Dice 100 g cucumber and 60 g red onion until uniformly 1/4-inch pieces, then combine in a bowl with 2 tablespoons chopped dill, lime zest, and 1 tablespoon lemon juice.
  4. Step 4: Let salsa sit for 5 minutes to allow flavors to meld and vegetables to soften slightly.
  5. Step 5: Serve baked salmon topped with 3/4 cup of the lemon-cucumber salsa while both are warm.

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