Lemon-Dill Salmon with Avocado Salsa
Pan-seared salmon fillets topped with a fresh avocado salsa and bright lemon-dill sauce, offering a luxurious yet simple Whole30 dinner rich in healthy fats and flavor. This mediterranean-inspired whole30 ready in about 25 minutes blends (4 pieces, 6 oz each) salmon fillets, olive oil, zested and juiced lemon into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 24 oz (4 pieces, 6 oz each) salmon fillets
- 2 tbsp olive oil
- 1, zested and juiced lemon
- 1 clove, minced garlic
- 2 tbsp, chopped fresh dill
- 1, diced avocado
- 1/4 cup, finely diced red onion
- 1/2 cup, diced tomato
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat 24 oz salmon fillets dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot but not smoking.
- Step 2: Place salmon skin-side down in the skillet and cook for 4-5 minutes until skin is crispy and golden, then flip and cook for 3-4 minutes more until salmon is opaque and flakes easily with a fork.
- Step 3: In a small bowl, combine 1/2 cup diced avocado, 1/4 cup diced red onion, 1/2 cup diced tomato, 2 tbsp chopped dill, 1 tbsp lemon juice, and 1 minced garlic clove. Stir gently until just combined, then spoon over cooked salmon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Salmon with Avocado Salsa take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Lemon-Dill Salmon with Avocado Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Lemon-Dill Salmon with Avocado Salsa?
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 Salsa 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.
What goes well with Lemon-Dill Salmon with Avocado Salsa?
Mediterranean whole30 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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
