Pan-Roasted Salmon with Avocado Salsa and Zucchini Noodles

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Tender pan-roasted salmon topped with a fresh avocado salsa served over lightly sautéed zucchini noodles for a bright, Whole30-compliant dinner. This American-inspired Whole30 recipe (gluten free), ready in about 30 minutes, pairs salmon fillets, ripe avocado, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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.

Ingredients

• 4 pieces (6 oz each), skin on salmon fillets
• 1 medium, diced ripe avocado
• 1 cup, quartered cherry tomatoes
• 1/4 small, finely diced red onion
• 2 tbsp, freshly squeezed lime juice
• 2 tbsp chopped cilantro
• 4 medium, spiralized into noodles zucchini
• 3 tbsp, divided olive oil
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 1 clove, minced garlic clove

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

Instructions

1. Step 1: Pat dry 4 salmon fillets (6 oz each) with skin on. Season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Place salmon skin-side down and cook for 5-6 minutes until the skin is crisp. Flip and cook 2-3 minutes more until salmon is opaque but still moist.
2. Step 2: While salmon cooks, mix 1 diced ripe avocado, 1 cup quartered cherry tomatoes, 1/4 small finely diced red onion, 2 tbsp freshly squeezed lime juice, and 2 tbsp chopped cilantro in a bowl. Season with a pinch of salt and gently toss to combine.
3. Step 3: In another skillet, heat 1 tbsp olive oil over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant. Add 4 cups spiralized zucchini noodles and 1/2 tsp sea salt. Cook, stirring occasionally, for 2-3 minutes until just tender but still firm.
4. Step 4: Serve each salmon fillet atop a bed of zucchini noodles and spoon generous avocado salsa over the top.