Pan-Roasted Salmon with Avocado and Cucumber Salsa

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

Crisp-skinned salmon fillets pan-roasted and topped with a refreshing avocado and cucumber salsa for a bright Whole30 meal. This Mexican Whole30 recipe (gluten free), ready in about 22 minutes, pairs salmon fillets, avocado, and cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" 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

• 4 pieces salmon fillets, 6 oz each, skin on
• 1 large avocado, diced
• 1 medium cucumber, diced
• 1/4 small red onion, finely chopped
• 2 tbsp cilantro, chopped
• 2 tbsp lime juice, freshly squeezed
• 2 tbsp olive oil
• 1 tsp sea salt, divided
• 1/2 tsp black pepper, divided

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

Instructions

1. Step 1: In a medium bowl, combine 1 large diced avocado, 1 medium diced cucumber, 1/4 small finely chopped red onion, 2 tbsp chopped cilantro, and 2 tbsp freshly squeezed lime juice. Season with 1/2 tsp sea salt and 1/4 tsp black pepper, gently toss, and set aside to allow flavors to meld.
2. Step 2: Pat dry 4 salmon fillets with skin on and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
3. Step 3: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 5-6 minutes without moving until skin is crisp and golden brown.
4. Step 4: Flip salmon fillets and cook for an additional 3-4 minutes until salmon is opaque and flakes easily with a fork.
5. Step 5: Plate the salmon and spoon the avocado-cucumber salsa evenly over the top. Serve immediately.