Roasted Lemon-Dill Salmon with Avocado-Cucumber Salad

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

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.

A tender roasted salmon fillet infused with bright lemon and fresh dill, paired with a crisp avocado-cucumber salad for a refreshing Whole30 meal. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs salmon fillet, lemon, fresh dill 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.

Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 420 cal/serving

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Ingredients

1 lb salmon fillet
1 medium, thinly sliced lemon
2 tbsp, chopped fresh dill
2 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1 medium, diced ripe avocado
1 medium, diced cucumber
1/4 cup, finely chopped red onion
1 tbsp fresh lime juice
1 tbsp extra virgin olive oil
1 tbsp, chopped fresh parsley

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Instructions

Step 1: Preheat oven to 400°F. Place 1 lb salmon fillet skin-side down on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil, sprinkle 1 tsp sea salt and 1/2 tsp black pepper evenly over the salmon. Arrange 1 medium thinly sliced lemon and 2 tbsp chopped fresh dill on top. Roast for 12-15 minutes until salmon flakes easily with a fork.
Step 2: While salmon roasts, combine 1 diced ripe avocado, 1 diced medium cucumber, and 1/4 cup finely chopped red onion in a medium bowl. Add 1 tbsp fresh lime juice, 1 tbsp extra virgin olive oil, and 1 tbsp chopped fresh parsley. Toss gently to combine and season with a pinch of sea salt if needed.
Step 3: Serve the roasted salmon hot with the avocado-cucumber salad on the side for a light, nutrient-packed Whole30 meal.