Pan-Roasted Salmon with Zesty Avocado Salsa

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A tender pan-roasted salmon fillet topped with a bright avocado and cilantro salsa perfect for a Whole30 seafood meal. This American-inspired seafood recipe (whole30, gluten free), ready in about 20 minutes, pairs salmon fillets, avocado, red onion 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.

Ingredients

• 4 pieces, 6 oz each salmon fillets
• 1 medium, diced avocado
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped cilantro leaves
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a medium bowl, combine 1 diced medium avocado, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro leaves, and 2 tbsp lime juice. Gently toss and season with 1/2 tsp sea salt; set aside to let flavors meld.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Pat dry 4 salmon fillets (6 oz each) and season both sides with 1/2 tsp sea salt and 1/2 tsp black pepper.
3. Step 3: Place salmon fillets skin-side down in the hot skillet and cook for 5-6 minutes until skin is crisp and edges are opaque.
4. Step 4: Flip the salmon and cook an additional 3-4 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
5. Step 5: Remove salmon from heat and plate each fillet topped generously with the avocado salsa. Serve immediately.