Mediterranean Lemon-Dill Salmon with Avocado

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A nutrient-dense salmon dish rich in omega-3s to support skin health and reduce inflammation during Whole30 reintroduction. This Mediterranean-inspired Whole30 recipe, ready in about 17 minutes, pairs salmon fillet, avocado, lemon 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 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 large avocado
• 1 lemon
• 1 tbsp fresh dill
• 1 tbsp olive oil
• 1/4 tsp sea salt

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Instructions

1. Step 1: Pat 6 oz salmon fillet dry with paper towels, then season with 1/4 tsp sea salt on both sides.
2. Step 2: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering but not smoking.
3. Step 3: Place salmon skin-side down in the skillet and cook for 4 minutes until golden brown and crispy, then flip and cook for 3 more minutes until opaque and flaky.
4. Step 4: While salmon cooks, dice 1/2 large avocado into 1/4-inch cubes and squeeze juice from 1 lemon over it.
5. Step 5: Stir 1 tbsp fresh dill into the avocado mixture, then top the cooked salmon with the avocado and lemon dill mixture just before serving.