Pan-Roasted Salmon with Citrus Avocado Salad

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

Pan-roasted salmon with crispy skin paired with a refreshing citrus avocado salad that brings brightness and creaminess in every bite. This mediterranean-inspired seafood (gluten free) ready in about 20 minutes pairs (5 oz each) salmon fillets with skin, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Serves 2 Mediterranean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 2 salmon fillets (5 oz each) dry with paper towels and season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering, about 2 minutes. Place salmon fillets skin-side down and press gently with a spatula to ensure even contact. Cook for 5-6 minutes until skin is crisp and edges turn golden.
  3. Step 3: Flip the salmon carefully and cook the other side for 2-3 minutes until salmon is opaque and flakes easily with a fork, then remove from heat.
  4. Step 4: In a medium bowl, gently toss 1 diced medium avocado, 1/2 cup orange segments, 1/2 cup grapefruit segments, 2 tbsp finely chopped red onion, and 1 tbsp chopped fresh cilantro with 1 tbsp fresh lime juice, 1 tbsp extra virgin olive oil, and 1/4 tsp black pepper until coated.
  5. Step 5: Serve the pan-roasted salmon fillets alongside a generous portion of the citrus avocado salad for a balance of rich and refreshing flavors.

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Frequently asked questions

How long does Pan-Roasted Salmon with Citrus Avocado Salad take to make?

Total time is about 20 minutes (10 min prep + 10 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 Citrus Avocado Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Roasted Salmon with Citrus Avocado Salad?

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 Citrus Avocado Salad 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 Citrus Avocado Salad gluten free?

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

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