Pan-Roasted Salmon with Avocado and Citrus Salad

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.

Tender salmon seared to perfection served alongside a refreshing paleo-friendly avocado and citrus salad. This Mediterranean-inspired paleo recipe (gluten free), ready in about 22 minutes, pairs salmon fillets, avocado, orange for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 12 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large non-stick skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp sea salt and 1/4 tsp black pepper. Place skin-side down and cook for 5-6 minutes until edges are crispy and skin releases easily.
  2. Step 2: Flip salmon and cook for an additional 3-4 minutes until cooked through but still moist. Remove from heat and set aside.
  3. Step 3: In a medium bowl, combine 1 large diced avocado, 1 peeled and segmented large orange, 1/4 small thinly sliced red onion, 2 tbsp chopped fresh cilantro, 1 tbsp extra virgin olive oil, 2 tbsp fresh lime juice, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss gently until combined.
  4. Step 4: Plate the salmon fillets and spoon the citrus avocado salad over or beside them for a bright, fresh contrast.

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