Pan-Roasted Salmon with Avocado-Tomato Salsa and Zucchini Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Tender salmon pan-roasted to perfection served with a fresh avocado and tomato salsa atop light spiralized zucchini noodles. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 27 minutes blends medium, diced avocado, halved cherry tomatoes, finely chopped red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 390 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 fillets (6 oz each), skin on salmon fillets
• 1 medium, diced avocado
• 1 cup, halved cherry tomatoes
• 2 tbsp, finely chopped red onion
• 2 tbsp, chopped fresh cilantro
• 2 tbsp, freshly squeezed lime juice
• 3 medium, spiralized into noodles zucchini
• 3 tbsp, divided olive oil
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper

Instructions

1. Step 1: In a medium bowl, combine 1 diced medium avocado, 1 cup halved cherry tomatoes, 2 tbsp finely chopped red onion, 2 tbsp chopped fresh cilantro, and 2 tbsp fresh lime juice. Season with 1/4 tsp sea salt and 1/8 tsp black pepper. Set aside for flavors to meld.
2. Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Pat dry 4 salmon fillets (6 oz each) and season both sides with 3/4 tsp sea salt and 3/8 tsp black pepper.
3. Step 3: Place salmon fillets skin-side down and cook undisturbed for 5-6 minutes until skin is crispy and salmon is cooked about two-thirds through.
4. Step 4: Flip salmon and cook for an additional 2-3 minutes until cooked through but still moist inside (internal temp 125-130°F).
5. Step 5: While salmon cooks, heat remaining 1 tbsp olive oil in a separate pan over medium heat. Add spiralized noodles from 3 medium zucchinis and sauté for 2-3 minutes until just tender, seasoning with 1/4 tsp sea salt and 1/8 tsp black pepper.
6. Step 6: Divide zucchini noodles among plates, top with salmon fillets, and spoon the avocado-tomato salsa over the salmon. Serve immediately.