Pan-Roasted Salmon with Avocado Tomato Salsa

By AislePrompt Editorial · ·

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.

A simple pan-roasted salmon fillet topped with bright avocado and tomato salsa for a fresh, Whole30-compliant seafood meal. This American-inspired seafood recipe (whole30, gluten free), ready in about 22 minutes, pairs salmon fillets, avocado, 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

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Instructions

  1. Step 1: In a medium bowl, combine 1 large diced avocado, 1 cup quartered cherry tomatoes, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, and 2 tbsp fresh lime juice. Season with 1/2 tsp sea salt and gently toss. Set salsa aside.
  2. Step 2: Pat dry 4 salmon fillets with skin on and season both sides with 1 tsp sea salt and 1 tsp black pepper.
  3. Step 3: Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat. Place salmon fillets skin side down and cook undisturbed for 5-6 minutes until skin is crisp and salmon is cooked halfway through.
  4. Step 4: Flip salmon and cook an additional 3-4 minutes until salmon reaches an internal temperature of 145°F and flakes easily.
  5. Step 5: Transfer salmon to plates and spoon the avocado tomato salsa generously over each fillet. Serve immediately.

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