Lemon-Dill Salmon with Avocado

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

An omega-3-rich salmon dish with bright lemon-dill sauce and tender asparagus. This American-inspired Whole30 recipe, ready in about 30 minutes, pairs salmon fillets, avocado, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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

• 4 (5 oz each), skin-on salmon fillets
• 1, pitted and cubed avocado
• 2 tbsp, chopped fresh dill
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove, minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups, trimmed asparagus

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Place salmon fillets skin-side down on a parchment-lined baking sheet. Season with 1/4 tsp salt, 1/8 tsp black pepper, 1 minced garlic clove, and 1 tbsp chopped dill.
2. Step 2: Drizzle with 1 tbsp olive oil and bake for 12-15 minutes until salmon is opaque and flakes easily with a fork.
3. Step 3: While salmon bakes, make sauce: in a small bowl, combine cubed avocado, 2 tbsp fresh dill, 1 tbsp lemon juice, 1 minced garlic clove, 1/2 tsp salt, and 1 tbsp olive oil. Mash with a fork until smooth and creamy.
4. Step 4: Steam asparagus for 5-7 minutes until tender-crisp. Serve salmon with steamed asparagus and a dollop of avocado-dill sauce.