Lemon-Dill Salmon with Avocado

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

An omega-3-rich salmon dish with bright lemon-dill sauce and tender asparagus. This american-inspired whole30 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.

Prep: 10 min Cook: 20 min Serves 4 American cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

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.

Frequently asked questions

How long does Lemon-Dill Salmon with Avocado take to make?

Total time is about 30 minutes (10 min prep + 20 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 Lemon-Dill Salmon with Avocado?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Lemon-Dill Salmon with Avocado?

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 Lemon-Dill Salmon with Avocado 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 Lemon-Dill Salmon with Avocado whole30?

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

What others are saying

Related recipes