Salmon & Avocado Salad with Lemon-Dill Dressing
A skin-friendly, anti-inflammatory meal rich in omega-3s to support clear skin during Whole30 transitions. This mediterranean-inspired whole30 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.
Ingredients
- 6 oz wild-caught salmon fillet
- 1/2 avocado
- 3 cups mixed greens
- 1/2 lemon
- 2 tbsp fresh dill
- 1 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Flip salmon and cook for 3 more minutes until opaque and easily flakes. Remove from pan and let rest for 5 minutes.
- Step 3: Dice 1/2 avocado and mix with 1/2 lemon juice to prevent browning, then gently fold into 3 cups mixed greens.
- Step 4: Whisk 2 tbsp fresh dill, remaining lemon juice, and 1 tsp olive oil to make dressing; toss with greens and salmon slices.
Frequently asked questions
How long does Salmon & Avocado Salad with Lemon-Dill Dressing take to make?
Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Salmon & Avocado Salad with Lemon-Dill Dressing?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Salmon & Avocado Salad with Lemon-Dill Dressing?
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 Salmon & Avocado Salad with Lemon-Dill Dressing for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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.
What goes well with Salmon & Avocado Salad with Lemon-Dill Dressing?
Mediterranean whole30 like this pair well with a compliant starch (roasted sweet potato, cauliflower rice, or plantains), a crisp salad dressed with olive oil and lemon, and sliced fruit. Skip grains, legumes, dairy and added sugar — none of them are Whole30-compliant. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to whole30 dish. We make it weekly.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
