Oven-Roasted Salmon with Avocado and Cucumber Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender oven-roasted salmon topped with a fresh, zesty avocado and cucumber salsa for a light Whole30-compliant meal. This mediterranean-inspired whole30 (gluten free, dairy free) ready in about 25 minutes blends (6 oz each) salmon fillets, large, diced avocado, medium, diced cucumber 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 420 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper and place 4 salmon fillets skin-side down. Brush each fillet with 1 tbsp olive oil and season with 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp ground cumin.
  2. Step 2: Roast salmon for 12-14 minutes until cooked through and flaky.
  3. Step 3: While salmon roasts, combine 1 large diced avocado, 1 medium diced cucumber, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 2 tbsp lime juice in a bowl. Mix gently and season with a pinch of sea salt.
  4. Step 4: Serve each salmon fillet topped generously with the avocado and cucumber salsa.

Equipment for this recipe

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Frequently asked questions

How long does Oven-Roasted Salmon with Avocado and Cucumber Salsa take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Oven-Roasted Salmon with Avocado and Cucumber 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 Oven-Roasted Salmon with Avocado and Cucumber 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 Oven-Roasted Salmon with Avocado and Cucumber 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.

Is Oven-Roasted Salmon with Avocado and Cucumber Salsa gluten free?

Yes — this recipe is tagged gluten free, dairy free, whole30, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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