Lime-Cured Salmon with Avocado Salsa
Bright salmon fillets with a zesty avocado salsa made without dairy or sugar. This Pacific Northwest-inspired Whole30 recipe, ready in about 30 minutes, pairs salmon fillets, lime juice, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 4 (6 oz each) salmon fillets
- 3 tbsp lime juice
- 1 medium avocado
- 1/4 cup finely diced red onion
- 1/4 cup chopped cilantro
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
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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: Place salmon fillets skin-side down on a plate. Whisk 3 tbsp lime juice with 1 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper. Brush mixture over salmon, then refrigerate for 15 minutes.
- Step 2: While salmon cures, dice 1 medium avocado, combine with 1/4 cup diced red onion, 1/4 cup chopped cilantro, and 1 tbsp lime juice. Season with pinch of salt.
- Step 3: Heat 1 tbsp olive oil in a non-stick skillet over medium-high. Cook salmon 4-5 minutes per side until edges are crisp and flesh flakes easily with a fork. Top with avocado salsa immediately.
