Lemon-Ginger Salmon with Avocado & Cucumber Salad
A skin-clearing meal rich in omega-3s and antioxidants that reduces post-Whole30 breakouts while supporting gut health. This Mediterranean-inspired Whole30 recipe, ready in about 25 minutes, pairs salmon fillet, avocado, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 1, 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
- 6 oz salmon fillet
- 1/2 avocado
- 1/2 cup cucumber
- 1 tbsp fresh lemon juice
- 1 tsp fresh ginger
- 1 tsp avocado oil
- 1/4 tsp sea salt
- pinch black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat salmon dry, then rub with 1 tsp avocado oil, 1/4 tsp sea salt, and pinch black pepper; let sit 5 minutes.
- Step 2: Heat 1 tsp avocado oil in a non-stick skillet over medium-high heat; cook salmon 4-5 minutes per side until edges are crispy and internal temperature reaches 145°F.
- Step 3: While salmon cooks, dice 1/2 avocado and 1/2 cup cucumber, then toss with 1 tbsp lemon juice, 1 tsp grated ginger, and a pinch of salt until evenly coated.
