Pan-Roasted Salmon with Avocado and Citrus Salad

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

Tender salmon seared to perfection served alongside a refreshing paleo-friendly avocado and citrus salad. This mediterranean-inspired paleo (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.

Frequently asked questions

How long does Pan-Roasted Salmon with Avocado and Citrus Salad take to make?

Total time is about 22 minutes (10 min prep + 12 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 Pan-Roasted Salmon with Avocado and Citrus 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 Pan-Roasted Salmon with Avocado and Citrus 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 Pan-Roasted Salmon with Avocado and Citrus 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 Pan-Roasted Salmon with Avocado and Citrus Salad paleo?

Yes — this recipe is tagged paleo, gluten 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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