Salmon & Avocado Salad with Lemon-Dill Dressing

By AislePrompt Editorial · ·

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 drafted and published.

A skin-friendly, anti-inflammatory meal rich in omega-3s to support clear skin during Whole30 transitions. This Mediterranean-inspired Whole30 recipe, ready in about 18 minutes, pairs wild-caught salmon fillet, avocado, mixed greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 10 min Cook: 8 min Serves 1 Mediterranean cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat 6 oz salmon dry with paper towels and season with 1/4 tsp salt. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering, then sear salmon skin-side down for 4 minutes until crisp.
  2. Step 2: Flip salmon and cook for 3 more minutes until opaque and easily flakes. Remove from pan and let rest for 5 minutes.
  3. Step 3: Dice 1/2 avocado and mix with 1/2 lemon juice to prevent browning, then gently fold into 3 cups mixed greens.
  4. Step 4: Whisk 2 tbsp fresh dill, remaining lemon juice, and 1 tsp olive oil to make dressing; toss with greens and salmon slices.

Related recipes