Pan Seared Salmon with Cucumber Avocado Salso

My husband and I are trying to to eat more salmon. Dill is an underrated and underused spice. Thus, this dish was born. We ordered a huge amount from my favorite company Sizzlefish, so it was time to get creative. I love the crunch of cucumber when paired with the creaminess of avocado, so I knew that had to go in there. The mellow flavor on the salmon mellows out the acidity in the dressing. This is a really light meal, but satiating with the fattiness of the avocado and salmon. This meal is a bowl of sharp flavors and different textures. It's a perfect jump to make your Whole30 a little more interesting, without any scary cooking.

What You'll Need:

Salmon

• 2 4oz salmon filets

• 2 TBSP coconut oil or olive oil

• 1 TBSP fresh dill, finely chopped

• 1 tsp garlic powder

• 1 tsp salt

• 1 tsp pepper

• 1 tsp paprika

Cucumber and Avocado Salad

• 1 English cucumber, scoop the seeds out. Cut in half and then cut in to half moons

• 1 avocado, cubed

• 1 jalapeno, seeds removed and diced

• 1/2 small red onion, minced

• 2 cloves garlic, minced

• 1 lemon, juiced

• 1 lime, juiced

• 2 TBSP olive oil

• 1 TBSP fresh dill, chopped

• 6 oz fresh lettuce

What I Did:

1. First, chop and dice all vegetables for the salad, except lettuce. Combine veggies with lemon, lime and olive oil. Allow to marinate.

2. Combine the paprika, salt, pepper, garlic powder and dill. Season the skin side of the salmon with salt and pepper only.

3. Preheat a skillet to medium-high, then add coconut oil. When the coconut oil has melted, add the salmon, skin side down. When you place in the salmon, sprinkle the spice mixture on the meaty side. Cook skin side down for 4 minutes.

4. Flip the salmon carefully and cook spice side down for another two minutes.

5. Arrange your lettuce on a plate, bowl or platter, then top with the cucumber and avocado salad. Pour any juice over the salad like a dressing. Top the salad with your salmon.

6. Garnish with fresh dill and chives.