Oven-Roasted Salmon with Avocado and Tomato Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Simple oven-roasted salmon fillets paired with a fresh avocado and cherry tomato salad dressed in lime and cilantro. This Mediterranean-inspired paleo recipe (gluten free, dairy free), ready in about 25 minutes, pairs salmon fillets, avocado, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy 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 Mediterranean cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Place 4 salmon fillets (5 oz each) on a lined baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Roast for 12-15 minutes until salmon flakes easily with a fork.
  2. Step 2: While salmon roasts, combine 1 large diced avocado and 1 cup halved cherry tomatoes in a bowl.
  3. Step 3: Add 2 tbsp lime juice, 1 tbsp olive oil, and 2 tbsp chopped fresh cilantro to the avocado and tomato mixture. Gently toss to combine.
  4. Step 4: Serve the roasted salmon immediately with a generous portion of the fresh avocado and tomato salad on the side.

Frequently asked questions

How long does Oven-Roasted Salmon with Avocado and Tomato Salad take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Roasted Salmon with Avocado and Tomato Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Oven-Roasted Salmon with Avocado and Tomato Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Roasted Salmon with Avocado and Tomato Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Oven-Roasted Salmon with Avocado and Tomato Salad gluten free?

Yes — this recipe is tagged gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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