Pan-Seared Salmon with Avocado and Basil Oil

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, keto-friendly salmon dish pan-seared to perfection and topped with fresh avocado and aromatic basil oil. This Mediterranean-inspired keto recipe (low carb), ready in about 20 minutes, pairs salmon fillets, avocado, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 salmon fillets (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp extra virgin olive oil in a nonstick skillet over medium-high heat until shimmering.
  2. Step 2: Place the salmon fillets skin-side down and cook for 4-5 minutes without moving until the edges are crispy and golden. Flip and cook for another 3 minutes until cooked through but still moist.
  3. Step 3: While salmon cooks, combine 2 tbsp extra virgin olive oil, 1/4 cup fresh basil leaves, 1 minced garlic clove, and 1 tbsp lemon juice in a blender. Blend until smooth and vibrant green, adding a pinch of salt and pepper.
  4. Step 4: Spoon diced avocado (from 1 medium avocado) over the cooked salmon and drizzle generously with the basil oil. Serve immediately with an extra sprinkle of salt if desired.

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