Pan-Roasted Salmon with Avocado Cilantro Sauce

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.

Rich salmon fillets pan-roasted until crisp-skinned served with a creamy, zesty avocado cilantro sauce perfect for a Whole30 lunch or dinner. This American-inspired Whole30 recipe, ready in about 22 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 410 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: 12 min Serves 4 American cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender or food processor, combine 1 medium peeled avocado, 1 cup packed fresh cilantro leaves, 2 tbsp fresh lime juice, 1 minced garlic clove, 1/2 tsp sea salt, and 1 tbsp extra virgin olive oil. Blend until smooth and creamy, set aside.
  2. Step 2: Pat dry 4 salmon fillets (6 oz each) with paper towels and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
  3. Step 3: Heat 2 tbsp extra virgin olive oil in a large nonstick skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook without moving for 5-6 minutes until skin is crisp and golden.
  4. Step 4: Carefully flip salmon and cook an additional 2-3 minutes until salmon is opaque and flakes easily.
  5. Step 5: Serve salmon fillets drizzled generously with the avocado cilantro sauce.

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