Pan-Roasted Salmon with Avocado-Cilantro Sauce and Cauliflower Rice

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Tender pan-roasted salmon topped with a creamy avocado-cilantro sauce, served over fluffy cauliflower rice for a fresh Whole30 seafood meal. This American Whole30 recipe (gluten-free), ready in about 25 minutes, pairs salmon fillets, avocado, and fresh cilantro for a weeknight-friendly dinner. 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 "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 fillets (6 oz each) salmon fillets, skin on
• 1 ripe avocado, peeled and pitted
• 1/2 cup packed leaves fresh cilantro
• 2 tbsp lime juice, freshly squeezed
• 1 garlic clove, minced
• 3 tbsp olive oil, divided
• 4 cups cauliflower rice, fresh or frozen
• 1 tsp sea salt, divided
• 1/2 tsp black pepper, divided

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: In a blender or food processor, combine 1 ripe avocado, 1/2 cup fresh cilantro leaves, 2 tbsp lime juice, 1 minced garlic clove, 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Blend until smooth and creamy; set aside.
2. Step 2: Heat 1 tbsp 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 salmon skin-side down and cook for 5-6 minutes without moving until the skin is crisp.
3. Step 3: Flip salmon and cook for another 3-4 minutes until just cooked through and opaque. Remove salmon from skillet and keep warm.
4. Step 4: In the same skillet, add 1 tbsp olive oil and 4 cups cauliflower rice, seasoning with 1/2 tsp sea salt and 1/4 tsp black pepper. Sauté for 5-6 minutes, stirring frequently, until cauliflower is tender and slightly golden.
5. Step 5: Divide cauliflower rice among 4 plates, top each with a salmon fillet, and spoon generous amounts of avocado-cilantro sauce over the salmon. Serve immediately.