Citrus-Cilantro Salmon with Avocado Salsa

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Pan-seared salmon fillets topped with a vibrant avocado salsa made from fresh lime, cilantro, and red onion, offering a refreshing, high-fat meal that supports Whole30 energy balance. This Pacific Northwest-inspired Whole30 recipe, ready in about 18 minutes, pairs salmon fillets, avocado, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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

• 2 (6 oz each) salmon fillets
• 1 ripe, diced avocado
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped fresh cilantro
• 1, juiced lime
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1, sliced for garnish lemon

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat 2 salmon fillets (6 oz each) dry with paper towels. Season both sides with 1/4 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering.
2. Step 2: Place salmon fillets skin-side down in the skillet and cook for 4-5 minutes until skin is golden and crisp, then flip and cook for 3-4 minutes more until fish flakes easily with a fork.
3. Step 3: While salmon cooks, combine 1 ripe avocado (diced), 1/4 cup red onion (finely diced), 1/4 cup fresh cilantro (chopped), 1 lime (juiced), and 1/4 tsp salt in a small bowl, stirring gently until evenly mixed.