Oven-Baked Salmon with Avocado Salsa and Lime

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

Moist oven-baked salmon filet topped with a refreshing avocado salsa brightened with fresh lime juice and cilantro. This Mediterranean-inspired seafood recipe (whole30, gluten free), ready in about 25 minutes, pairs salmon fillets, ripe avocado, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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

• 2 pieces (6 oz each) salmon fillets
• 1 medium, diced ripe avocado
• 1 cup, quartered cherry tomatoes
• 1/4 small, finely diced red onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp fresh lime juice
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper. Place 2 salmon fillets skin-side down on the sheet and brush each with 1 tbsp extra virgin olive oil. Season with 1 tsp sea salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Bake for 12-15 minutes until salmon flakes easily with a fork.
2. Step 2: While salmon bakes, combine 1 diced medium avocado, 1 cup quartered cherry tomatoes, 1/4 small finely diced red onion, 2 tbsp chopped fresh cilantro, and 2 tbsp fresh lime juice in a bowl. Gently toss to combine.
3. Step 3: Remove salmon from oven and let rest for 2 minutes. Plate the fillets and spoon the avocado salsa generously over the top before serving.