Pan-Roasted Salmon with Avocado and Cucumber Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender pan-roasted salmon fillets served alongside a crisp avocado and cucumber salad dressed with zesty lime vinaigrette. This mediterranean-inspired healthy bowls (high protein, gluten free) ready in about 22 minutes pairs (5 oz each), skin on salmon fillets, medium, diced avocado, medium, diced cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 2 pieces (5 oz each), skin on salmon fillets
• 1 medium, diced avocado
• 1 medium, diced cucumber
• 1/4 small, thinly sliced red onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp lime juice
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Step 1: Pat dry 2 salmon fillets and season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.
2. Step 2: Heat 2 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook for 5-6 minutes without moving until skin is crispy and edges turn opaque.
3. Step 3: Flip salmon and cook an additional 2-3 minutes until salmon is just cooked through and flakes easily.
4. Step 4: In a medium bowl, combine 1 diced avocado, 1 diced cucumber, 1/4 thinly sliced red onion, and 2 tbsp chopped fresh cilantro.
5. Step 5: Whisk together 1 tbsp olive oil and 2 tbsp lime juice with 1/4 tsp salt and 1/4 tsp black pepper. Pour vinaigrette over salad and toss gently to coat.
6. Step 6: Serve salmon fillets hot with a generous portion of avocado cucumber salad on the side.