Pan-Roasted Salmon with Avocado Salsa and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Salmon fillets pan-roasted to crispy skin perfection, topped with a fresh avocado salsa and served over sautéed garlic spinach. This Mediterranean-inspired paleo recipe (gluten free, whole30), ready in about 25 minutes, pairs salmon fillets, extra virgin olive oil, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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: 15 min Serves 2 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1 diced medium avocado, 8 halved cherry tomatoes, 2 tbsp finely diced red onion, 2 tbsp chopped cilantro, and 1 tbsp lime juice. Stir gently and set aside to let flavors meld.
  2. Step 2: Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Season 2 salmon fillets (5 oz each) with 1/2 tsp sea salt and 1/4 tsp black pepper. Place salmon skin-side down and cook 5-6 minutes without moving until skin is crisp.
  3. Step 3: Flip salmon fillets carefully and cook an additional 3-4 minutes until cooked through but still moist inside. Remove salmon from pan and set aside.
  4. Step 4: In the same skillet, add remaining 1 tbsp olive oil and 2 thinly sliced garlic cloves. Sauté for 30 seconds until fragrant, then add 4 cups fresh spinach and 1/4 tsp sea salt. Cook, stirring frequently, for 2-3 minutes until spinach is wilted and tender.
  5. Step 5: Serve salmon fillets on a bed of garlic spinach topped generously with avocado salsa.

Frequently asked questions

How long does Pan-Roasted Salmon with Avocado Salsa and Spinach take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Roasted Salmon with Avocado Salsa and Spinach?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Roasted Salmon with Avocado Salsa and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Roasted Salmon with Avocado Salsa and Spinach for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Roasted Salmon with Avocado Salsa and Spinach gluten free?

Yes — this recipe is tagged gluten free, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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