Pan-Roasted Salmon with Avocado-Tomato Salad and Cilantro Dressing

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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.

Crispy-skinned salmon pan-roasted to perfection, served with a refreshing avocado and tomato salad drizzled with a zesty cilantro-lime dressing. This American-inspired seafood recipe (whole30, gluten free), ready in about 22 minutes, pairs salmon fillets with skin, ripe avocados, cherry tomatoes 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: 12 min Serves 4 American cuisine 420 cal/serving

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Ingredients

4 fillets (6 oz each) salmon fillets with skin
2 medium ripe avocados
1.5 cups, halved cherry tomatoes
1/2 cup, chopped fresh cilantro
3 tbsp fresh lime juice
3 tbsp extra virgin olive oil
1 clove, minced garlic clove
1.5 tsp sea salt
1 tsp black pepper

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Instructions

Step 1: Rinse and pat dry 4 salmon fillets with skin. Season both sides with 1 tsp sea salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 5-6 minutes until skin is crisp and golden.
Step 2: Flip the salmon carefully and cook for another 3-4 minutes until the flesh is opaque and flakes easily. Remove from heat and keep warm.
Step 3: While salmon cooks, dice 2 ripe avocados and halve 1.5 cups cherry tomatoes. Place in a bowl.
Step 4: In a small bowl, whisk together 3 tbsp fresh lime juice, 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp sea salt, and 1/2 tsp black pepper. Pour over avocado and tomatoes and toss gently.
Step 5: Stir in 1/2 cup chopped fresh cilantro into the salad just before serving. Plate the salmon fillets alongside the avocado-tomato salad for a bright, Whole30-friendly seafood meal.