Salmon · 25 min
"Everything Spice" Crusted Salmon with Avocado, Cucumber & Caper Salad
- 25 min
- 2–6 servings
- 628 kcal / serving
A salmon fillet gets a crisp coating from an everything-spice mix, paired with a bright avocado and cucumber salad. It’s a straightforward weeknight dish that comes together in about 25 minutes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 1 tbspcapers
- 1English cucumber
- ½ small bunchfresh dill
- ½ mediumred onion
- ¾ lbsalmon fillet
- avocados
- English cucumbers
- red onions
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, garlic powder, onion powder, poppy seeds, red wine vinegar, salt, sesame seeds
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring spoons · mixing bowls · oven mitts · spatula · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
More dinner ideas: easy dinners · sheet pan dinners
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Produce
- 1avocado
- 1English cucumber
- ½ small bunchfresh dill
- ½ mediumred onion
- avocados
- English cucumbers
- red onions
Meat & seafood
- ¾ lbsalmon fillet
Sauces, oils & condiments
- 1 tbspcapers
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| capers | 1 tbsp | 2 tbsp | 3 tbsp |
| English cucumber | 1 | 2 | 3 |
| fresh dill | ½ small bunch | 1 small bunch | 1 small bunch |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| salmon fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F. Coat a baking sheet with a thin layer of oil and set it aside.
- Rinse and pat dry all produce to prepare for slicing and mixing.
- In a small bowl, blend the everything-spice ingredients until evenly combined.
- Lay the salmon on the prepared sheet, skin-side down. Brush with Dijon, then press the spice mixture over the top so it sticks.
- Bake the salmon until it is cooked through, about 8–10 minutes, then remove from the oven.
- In a medium bowl, whisk together oil, red wine vinegar, capers, and a pinch of salt to make the dressing.
- Slice the red onion into thin crescents and add to the dressing; toss to coat.
- Cut the cucumber into thin rounds and fold into the bowl with the dressing and onions.
- Halve the avocado, remove the pits, then scoop the flesh into the salad; rough-chop the dill and add it, stirring to combine.
- To serve, divide the salmon and the avocado-cucumber salad between plates and enjoy.
Two tips
- Prep the salad up to 1 day ahead and refrigerate the dressing separately for faster serving.
- Serve extra capers or a squeeze of lemon on the side for a bright finishing note.
Nutrition per serving
- Calories
- 628 kcal
- Protein
- 42 g
- Carbs
- 19 g
- Fat
- 44 g
- Fiber
- 10 g
- Sodium
- 98 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.