Pan-Roasted Salmon with Avocado Cilantro Salsa

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 developed and reviewed.

Crisp-skinned salmon pan-roasted to perfection paired with a fresh avocado and cilantro salsa bursting with bright, zesty flavors. This Mexican-inspired Whole30 recipe (gluten free, dairy free), ready in about 20 minutes, pairs salmon fillets, avocado, fresh cilantro leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 "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: 10 min Serves 4 Mexican cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, combine 1 large diced avocado, 1/4 cup chopped fresh cilantro, 1/4 cup finely diced red onion, 2 tbsp lime juice, 1/4 tsp ground cumin, and 1/2 tsp sea salt. Mix gently and set aside to let flavors meld.
  2. Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Pat dry 4 salmon fillets and season both sides with 1/2 tsp sea salt and 1/2 tsp black pepper.
  3. Step 3: Place the salmon fillets skin-side down in the hot skillet and cook for 5-6 minutes without moving until the skin is crisp and golden.
  4. Step 4: Flip the salmon and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.
  5. Step 5: Remove from heat and drizzle the remaining 1 tbsp olive oil over the fillets.
  6. Step 6: Serve each salmon fillet topped with a generous spoonful of the avocado cilantro salsa for a refreshing contrast to the rich fish.

Related recipes