Avocado-Cilantro Pesto Topped Salmon with Asparagus

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.

Wild-caught salmon topped with a creamy avocado-cilantro pesto, served with perfectly roasted asparagus for a vibrant, nutrient-rich dinner. This Pacific Northwest-inspired Whole30 recipe, ready in about 25 minutes, pairs salmon fillets, avocado, fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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: 15 min Serves 4 Pacific Northwest cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place asparagus on a baking sheet, drizzle with 1 tbsp olive oil, and season with 1/4 tsp salt and 1/4 tsp black pepper. Roast for 12-15 minutes until tender and slightly charred.
  2. Step 2: In a food processor, combine avocado, cilantro, lime juice, garlic, 1 tbsp olive oil, salt, and black pepper. Blend until smooth, scraping down sides as needed.
  3. Step 3: Season salmon fillets with salt and black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add salmon skin-side down and cook for 4-5 minutes until skin is crisp and golden.
  4. Step 4: Flip salmon, cook 3-4 more minutes until cooked through. Spread avocado-cilantro pesto over each fillet, then serve immediately with roasted asparagus.

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