Lemon-Dill Salmon with Avocado & Bok Choy

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-supporting meal rich in omega-3s and antioxidants to address Whole30-related breakouts and hormonal fluctuations. This Asian-inspired seafood recipe, ready in about 18 minutes, pairs salmon fillet, avocado, bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 1, 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: 10 min Cook: 8 min Serves 1 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 6 oz salmon fillet dry with paper towels, then season both sides with 1/4 tsp sea salt and 1/8 tsp black pepper.
  2. Step 2: Heat 1 tbsp avocado oil in a non-stick skillet over medium-high heat until shimmering, then add salmon skin-side down and cook for 4 minutes until golden brown, flipping once to cook 3 more minutes until opaque throughout.
  3. Step 3: While salmon cooks, thinly slice 2 cups bok choy and chop 1 tbsp fresh dill. Squeeze juice from 1/4 lemon over bok choy, then toss and microwave for 2 minutes until tender-crisp. Slice 1/2 medium avocado and arrange with salmon and bok choy.

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