Skin-Soothing Omega-3 Salmon & Cucumber Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A refreshing salad with wild-caught salmon and hydrating cucumbers to address skin breakouts during Whole30. This mediterranean-inspired salads (whole30) ready in about 23 minutes pairs wild-caught salmon fillet, large cucumber, medium avocado into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 420 calories and feeds 1, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 large cucumber
• 1/2 medium avocado
• 1/4 cup red onion
• 2 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh dill
• 1/4 tsp sea salt

Instructions

1. Step 1: Pat 6 oz salmon fillet dry with paper towels. Season both sides with 1/4 tsp sea salt.
2. Step 2: Heat a non-stick skillet over medium-high heat. Add 1 tsp olive oil and cook salmon for 4 minutes per side until edges are crispy and internal temperature reaches 145°F.
3. Step 3: Dice 1 large cucumber into 1/4-inch cubes and thinly slice 1/4 cup red onion. Halve 1/2 medium avocado and remove pit, then dice.
4. Step 4: In a bowl, whisk 2 tbsp lemon juice, 1 tbsp olive oil, and 1 tbsp chopped dill. Add cucumber, red onion, avocado, and cooked salmon. Toss gently until evenly coated.