Oven-Roasted Salmon with Avocado-Tomato Salsa

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender oven-roasted salmon fillets topped with a fresh, zesty salsa of avocado, tomato, and cilantro, perfect for a Whole30 seafood dinner. This Mediterranean-inspired Whole30 recipe (gluten-free), ready in about 25 minutes, pairs salmon fillets, 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 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.

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

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Ingredients

4 pieces (6 oz each) salmon fillets
1 medium, diced avocado
1 cup, quartered cherry tomatoes
2 tbsp, finely diced red onion
2 tbsp chopped fresh cilantro
2 tbsp freshly squeezed lime juice
2 tbsp olive oil
1 tsp, divided sea salt
1/2 tsp, divided black pepper

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Instructions

Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper. Place 4 salmon fillets skin-side down on the sheet. Drizzle with 1 tbsp olive oil and season with 1/2 tsp sea salt and 1/4 tsp black pepper.
Step 2: Roast salmon in the oven for 12-15 minutes until it flakes easily with a fork but remains moist.
Step 3: While salmon roasts, combine 1 medium diced avocado, 1 cup quartered cherry tomatoes, 2 tbsp finely diced red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper in a bowl. Gently toss to combine.
Step 4: Remove salmon from oven and plate. Spoon the avocado-tomato salsa generously over each fillet before serving.