Pan-Roasted Salmon with Avocado-Cucumber Salad

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

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.

Tender pan-roasted salmon fillets served alongside a refreshing avocado and cucumber salad dressed in lemon and fresh herbs. This Mediterranean-inspired seafood recipe (whole30, gluten free), ready in about 20 minutes, pairs salmon fillets, ripe avocado, English cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 Mediterranean cuisine 420 cal/serving

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Ingredients

4 pieces (6 oz each) salmon fillets
1 medium ripe avocado
1 large English cucumber
2 tbsp fresh lemon juice
3 tbsp extra virgin olive oil
2 tbsp chopped fresh cilantro
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp garlic powder

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Instructions

Step 1: Rinse and pat dry 4 salmon fillets (6 oz each). Season both sides with 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat.
Step 2: Place salmon fillets skin side down in the hot skillet and cook for 5-6 minutes without moving until skin is crisp. Flip and cook an additional 3-4 minutes until salmon is opaque and flakes easily.
Step 3: While salmon cooks, peel and dice 1 medium ripe avocado and halve 1 large English cucumber lengthwise, then slice into thin half-moons.
Step 4: In a bowl, combine avocado, cucumber, 2 tbsp fresh lemon juice, 1 tbsp olive oil, and 2 tbsp chopped fresh cilantro. Toss gently and season with 1/4 tsp sea salt.
Step 5: Serve each salmon fillet with a generous scoop of avocado-cucumber salad on the side.