Pan-Roasted Salmon with Citrus Avocado Salad

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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 recipe (gluten free), ready in about 20 minutes, pairs 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 rice, quinoa, or a quick 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

• 2 pieces (5 oz each) salmon fillets with skin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium, diced avocado
• 1/2 cup orange segments
• 1/2 cup grapefruit segments
• 2 tbsp finely chopped red onion
• 1 tbsp chopped fresh cilantro
• 1 tbsp fresh lime juice
• 1 tbsp extra virgin olive oil
• 1/4 tsp black pepper

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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.