Lemon-Dill Salmon with Avocado & Bok Choy
A skin-supporting meal rich in omega-3s and antioxidants to address Whole30-related breakouts and hormonal fluctuations. This asian-inspired seafood 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.
Ingredients
- 6 oz salmon fillet
- 1/2 medium avocado
- 2 cups bok choy
- 1/4 medium lemon
- 1 tbsp fresh dill
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
Frequently asked questions
How long does Lemon-Dill Salmon with Avocado & Bok Choy take to make?
Total time is about 18 minutes (10 min prep + 8 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 & Bok Choy?
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 & Bok Choy?
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 & Bok Choy for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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.
What goes well with Lemon-Dill Salmon with Avocado & Bok Choy?
Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Very good for a 8-minute recipe. Would bump up the spice level though.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
