Pan-Seared Salmon with Avocado and Cherry Tomato Salad

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

Tender pan-seared salmon fillets served alongside a refreshing salad of creamy avocado and sweet cherry tomatoes, dressed in lemon juice. This mediterranean-inspired paleo (paleo diet) ready in about 22 minutes pairs salmon fillets, sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy 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.

Prep: 10 min Cook: 12 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 salmon fillets with paper towels. Season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large non-stick skillet over medium-high heat. Place salmon skin side down and cook for 5-6 minutes until skin is crisp.
  3. Step 3: Flip salmon and cook for an additional 3-4 minutes until fish flakes easily with a fork. Remove from heat and keep warm.
  4. Step 4: In a medium bowl, combine 2 diced medium avocados and 1 pint halved cherry tomatoes. Add 2 tbsp fresh lemon juice, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tbsp extra virgin olive oil. Toss gently to combine.
  5. Step 5: Sprinkle 2 tbsp chopped fresh parsley over the salad and serve alongside the salmon immediately.

Frequently asked questions

How long does Pan-Seared Salmon with Avocado and Cherry Tomato Salad take to make?

Total time is about 22 minutes (10 min prep + 12 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-Seared Salmon with Avocado and Cherry Tomato Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Salmon with Avocado and Cherry Tomato 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-Seared Salmon with Avocado and Cherry Tomato Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Seared Salmon with Avocado and Cherry Tomato Salad paleo diet?

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

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