Pan-Roasted Salmon with Garlic Asparagus and Avocado Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Tender salmon pan-roasted to perfection served with crisp garlic asparagus and a refreshing avocado salsa that complements every bite. This whole30-inspired whole30 (whole30, gluten free) ready in about 30 minutes blends trimmed asparagus spears, large, diced avocado, halved cherry tomatoes 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 460 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 lb, trimmed asparagus spears
• 1 large, diced avocado
• 1 cup, halved cherry tomatoes
• 1/4 small, finely diced red onion
• 2 tbsp, chopped cilantro leaves
• 2 tbsp, freshly squeezed lime juice
• 4 tbsp, divided olive oil
• 4, minced, divided garlic cloves
• 1 1/4 tsp, divided sea salt
• 1/2 tsp, divided black pepper

Instructions

1. Step 1: In a small bowl, combine 1 large diced avocado, 1 cup halved cherry tomatoes, 1/4 small finely diced red onion, 2 tbsp chopped cilantro, and 2 tbsp freshly squeezed lime juice. Season with 1/4 tsp sea salt and gently toss to create the avocado salsa. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Pat dry 4 salmon fillets and season both sides with 1 tsp sea salt and 1/4 tsp black pepper. Place salmon skin-side down and cook for 5-6 minutes without moving to crisp the skin.
3. Step 3: Flip salmon fillets carefully and cook an additional 3-4 minutes until the salmon is opaque and flakes easily with a fork. Remove salmon from skillet and tent loosely with foil.
4. Step 4: In the same skillet, add 2 tbsp olive oil and 2 minced garlic cloves. Sauté garlic for 30 seconds until fragrant, then add 1 lb trimmed asparagus spears. Season with 1/2 tsp sea salt and 1/4 tsp black pepper.
5. Step 5: Cook asparagus for 5-6 minutes, turning occasionally until tender-crisp and lightly browned. Serve salmon fillets topped with avocado salsa alongside garlic asparagus.